I’m a deviled egg fiend. Like, so much so that no matter what time of day, what time of year, or where I am, if there are deviled eggs on the menu, I order them! It’s sort of become a “thing” and now I research restaurants wherever I am traveling to scour their menus and devour their deviled eggs. One of my favorites is the combo of deviled eggs mixed with bacon, bourbon marmalade and fresh green onions at Smoke Ring in Atlanta. Like, seriously? Bourbon AND Bacon AND deviled eggs? But, nothing beats the sultry, savory deliciousness of smoked salmon with just the right amount of mayo, mustard and sour cream, folded into an egg white with tarragon and dill. Want to take it to a whole new level? Pair it with a crisp Chardonnay– my summer go-to is Edna Valley.
This is like springtime in a wine bottle! The Edna Valley vineyard is nestled between LA and San Francisco, and is considered the jewel of California’s central coast. Edna Valley Vineyard Chardonnay has bright aromas of lemon oil and white flower. On the palate, there are delicate layers of white peach and apricot intertwining with brown sugar and spice.
I love doing wine pairings when I’m entertaining, and this is the perfect opportunity to do so…the crisp, fruitiness of the Edna Valley balances the smokiness of the deviled egg while accentuating that velvety, creamy mouth feel. And can we talk butter for a minute? The Edna Valley has a buttery feel to it which also brings out the secret ingredient in these little devils….that’s right! BUTTER. It’s a little trick I learned from the Queen of Southern cooking– Virginia Willis.
It’s really divine! Side note, I also just tried Edna Valley’s Cabernet this week and I’m sold on that one too. It’s a medium-bodied red wine with ripe, dark fruit flavors with hints of vanilla, leather, anise and cocoa powder. I had it with a filet and it was perfect!
Taste summer right here with this recipe and check out some of the delish on Edna Valley’s site– with more great ideas for pairings.
*This is a sponsored post but all opinions are my own.
- 8 eggs
- 2 oz smoked salmon
- 2 teaspoons dill (plus more for garnish)
- 2 teaspoons tarragon (plus more for garnish)
- 1/3 cup mayo
- 2 tsp dijon mustard
- 1/4 cup sour cream
- 1 Tb soft, salted butter
- salt and pepper to taste
- Place eggs in a large saucepan. Cover with cool water to 1 inch above eggs; bring just to a rolling boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool.
- Peel eggs; cut in half lengthwise. Place yolks in a medium bowl; mash with a fork until smooth. Add all ingredients and stir well. Spoon mixture into egg white halves (about 1 tablespoon in each half). Garnish with dill and tarragon sprigs, if desired.
- Pair with Edna Valley Chardonnay
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