Deviled Eggs with Clos du Bois Chardonnay

Ingredients:
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

Directions:
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.

Deviled Eggs with Clos du Bois Chardonnay