Cart 0 items: $0.00
Deviled Eggs with Clos du Bois Chardonnay

Deviled Eggs with Clos du Bois Chardonnay

1 dozen Eggs; hard boiled
4 tbsp. Mayonnaise
2 tbsp. Sweet Relish
1 tsp Dijon Mustard
1 cup Arugula
Salt and Pepper to taste
Garlic Powder to taste
Chopped Chives as garnish
Chopped Bacon as garnish

Carefully peel and halve each egg, scooping yolk into a small bowl. Place egg white cups onto a serving platter. Add relish, mayonnaise, and Dijon mustard to egg yolk. Blend until mixture becomes creamy. Mix in salt, pepper and garlic powder to taste before using a Piping Bag to squeeze the mixture into each egg cups. Season with a little more salt and pepper to taste and top with chopped bacon and chives as a garnish. Pair with Clos du Bois Chardonnay.

Join Our Email List

Always know when it's Clos time - new releases, recipes, winery news & more! Sign up & save 20% on your first online purchase.

You must be of legal drinking
age in your country to enter this site.
Please enter your date of birth below
and press "Enter".

Are you years or older?


Verify age via Facebook

We support the Century Councils fight against underage drinking and drunk driving. To learn more, visit their website at:

We will not share your information or post to your Facebook wall without your permission.

Please enjoy our wines responsibly. © Clos du Bois Winery, Geyserville, CA

Our Privacy Policy and Terms & Conditions have changed. By using this website, you agree to the Privacy Policy and Terms and Conditions of use.