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Deviled Eggs

  • 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

  1. Carefully peel and halve each egg, scooping yolk into a small bowl.
  2. Place egg white cups onto a serving platter.
  3. Add relish, mayonnaise, and Dijon mustard to egg yolk.
  4. Blend until mixture becomes creamy.
  5. Mix in salt, pepper and garlic powder to taste before using a Piping Bag to squeeze the mixture into each egg cups.
  6. 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 Recipe