Herb Deviled Eggs

Herb Deviled Eggs
Makes 1 dozen

Summer is here! And so is the party fare. Spending a lot of time in the American South, it’s not common to find a party without a deviled egg. This is a simple pantry-driven recipe that can be adapted to what you have on hand. When it’s hot, nothing will beat our 2022 Pinot Noir Rosé, aromatic with notes of strawberry and raspberry, just like your favorite summer fruits. Recipe can easily be doubled if serving a crowd.

2 heaping tablespoons mayonnaise
2 tablespoons chopped cornichons, plus more for optional garnish
1 tablespoon Dijon mustard
1 tablespoon chopped dill, plus more for optional garnish
1 tablespoon chopped chives
1 teaspoon salt
Old Bay, optional garnish

Place eggs a single layer in a large pot. Cover with cold water so that it reaches about an inch above the top of the eggs. Bring to a boil and when reaching a boil, remove from heat and allow the eggs to sit for 8-9 minutes. Remove and run under cold water until fully cooled. Peel with still warm.

Halve eggs and place yolks in a large bowl. To the yolks, add mayonnaise, cornichons, mustard, dills, chives, and salt. Mix and mash until all the lumps are gone and spoon into egg shells. If you’re feeling fancy, spoon mixture into a piping bag or large resealable plastic bag and pipe into egg shells.

Garnish with cornichons, herbs, or a dusting of Old Bay.