Deviled Eggs & Qupé Chardonnay

Happy Fourth July weekend!

In July 2014, I attended my very first wine bloggers conference, since then the conference has been renamed to the “wine media conference”.

At 2014 conference held in the Santa Barbara wine country, the first evening I had the grand pleasure to participate in a wine dinner trip to Bien Nacido vineyards in the Santa Maria Valley. That evening I tasted the 2011 Qupé Chardonnay Bien Nacido Reserve from block eleven, and loved it. Today as I’m making deviled eggs for my Fourth of July festivities, I’m sipping the 2016 Qupé Chardonnay from block “Y”. This July 4th, I’m reminiscing and thinking about all my wine friends, and all the wonderful memories of  wine tasting that evening in the Bien Nacido Vineyards.

Here’s my Deviled Egg recipe. You will need: 

  • 6 hard boiled eggs
  • 1/2 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons dried chives
  • black pepper
  • paprika
  • parsley

First halve hard-boiled eggs lengthwise, and remove yolks. Set whites aside. Place yolks in a bowl and mash with fork. Add mayonnaise, Dijon mustard, apple cider vinegar, black pepper and mix well. Stuff  your egg whites with the yolk mixture, sprinkle a bit of parsley and then a touch of paprika. So good.

Please enjoy your deviled eggs sipping with a lovely chardonnay… You know my choice is the 2016 “Qupé Chardonnay. AND, Happy July 4th!


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