I have to admit, I may have gone a little overboard with this recipe for red wine and blue cheese deviled eggs. It all started with my pickled beet deviled eggs. They came out so pretty–so yummy–I started experimenting with different colors and flavor combinations. That led to the idea of using red wine to color the eggs. And what goes better than red wine than good cheese?
–Chocolate comes to mind, but that would be pretty gross in an egg.
This recipe is easy to do and really eye catching on a serving platter. I used a mixture of Cabernet Sauvignon with a little juice to dye the eggs—which resulted in a subtle red wine and fruit flavor which pairs beautifully with the cheese. You could really take this up a notch by using more wine; just make sure it’s drinkable wine because it will influence the flavor of the eggs.
Red wine and blue cheese deviled eggs are definitely going to be on my entertaining short list from now on. They are great for conversation and so crazy delicious. Trust me on this one. They were our favorites out of 10 really good recipes I experimented with.
Red Wine & Blue Cheese Deviled Eggs
Yield: makes 1 dozen deviled eggs
Tip: Adding a teaspoon of baking soda to the water when you are boiling the eggs helps them peel easier.
Crack egg shells, and roll them gently on the counter. Carefully peel under running water and set aside.
In a high-sided food container, add peeled eggs, wine, juice, peppercorns and bay leaf. Refrigerate overnight. Remove and pat dry on paper towels. Cut in half with a sharp knife and pop the yolks into a bowl.
Mash yolks first. Then mash again with mayonnaise, blue cheese, vinegar, salt and pepper. Fill egg whites with yolk mixture and garnish with a sliver of fresh apple that has first been dipped in lemon juice (to prevent browning).
Do you want even more elegant deviled egg recipes? Check out these: