Farm fresh deviled eggs with William Penn Hard Cider Mustard

​Kathy’s deviled eggs are simple, delicious and a fun one to play around with on the ingredients! In this version we really enjoyed the balance of the tangy Taste Artisanal Market Cider Mustard (made with our own William Penn Hard Cider by the way!) and the background savory notes of the Parmigiano Reggiano. With some help from our lovely ladies in the vineyard hen house, we were able to quickly whip these together and loved snacking on these party staples while sipping on our NEW Chardonnay Reserve ’19. Our Wine Club received a sneak peek earlier this month and we are excited to release this incredible vintage to the public this weekend! This wine has a zippy, saline acidity that complements the creamy yolk centers with notes of under-ripe pineapple, papaya, pink lady apple & honeycomb that simultaneously sing with the tangy mustard & brighten the underlying savory cheese.  This dish proves that wine pairing doesn’t have to be hard or fancy in order to really work!  

“I loved my mom’s deviled eggs as a kid and she was not a cook- nor am I! This simple recipe is for the non-cook who wants people to think she can cook!” -Kathy
 
Ingredients

• 12 large eggs
• 1/2 cup mayonnaise
• 2 tsp white vinegar
• 2 tbsp Taste Artisanal Cider Mustard
• 1.5 tbsp freshly grated Parmigiano Reggiano
• Sea salt, fresh ground black pepper, ground cayenne red pepper, Smoked Spanish paprika

 
Directions

1. Boil your eggs by placing them in a pan, single layer. Cover the eggs with enough water so that there is  roughly 1.5-2  in. of water above the eggs.  Heat on high until the water begins to boil, then cover the pan with a lid and  turn the heat to low.
2. Remove from heat after a minute and leave covered for 15 minutes.
3. Rinse the eggs under cold running water.
4. Allow your eggs to cool completely then crack and remove the shells.
5. Slice eggs in half lengthwise and carefully remove the yolks, placing them in a bowl.
6. Set up your hollowed out boiled egg white on a dish.
7. Mash the yolks with a fork. Add in mayonnaise, vinegar, mustard then salt & spices to taste. Mix & mash well.
8. Evenly spoon the mixture into the hollowed out egg whites. Sprinkle with paprika.
9. Cover and chill until ready to serve.
   
   

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