Cheese · Deviled Eggs

Red Wine & Goat Cheese Deviled Eggs: An Experiment in Booze and Love

I love eggs. It’s almost embarrassing how much. It’s widely known amongst my friends that if there’s a party, to bring two plates of deviled eggs. The Party Plate and the Ashton Plate. And my love isn’t limited solely to Deviled Eggs. Oh no. I love eggs in all shapes and forms. I’m “bi-eggsual” if you will (that is a terrible joke, I apologize). Egg salad, egg drop soup, poached eggs, you name it and i’ll eat it. SO – one day, as I was eating one of my “i’m alone so no one can judge me” meals, in this case egg salad with a glass (bottle) of rosé, I thought “I need a better place than Pinterest to keep all my egg recipes. To record what works, what definitely *didn’t* work and all the in-between”. I also wanted to share my tips and tricks that i’ve picked up along the way, because let’s face it, eggs can be fickle.

I wanted to start this blog with a bang. Something that grabs your attention but isn’t too far out of the realm of “recipe you can actually make”…I don’t know if I hit the mark. I like to cook interesting. The weirder the recipe, the more I want to make it. So i’m starting off with a classic, but with a twist. Red Wine & Goat Cheese Deviled Eggs.

Wine is my other love – I used to sell wine in my other life. I wanted to find a way to marry two of my favorite things, so this recipe was born.  This recipe is fun, surprisingly easy and just interesting enough to be a conversation starter.

*One last note before we dive in – I am not a gourmet chef. Neither am I professional photographer. I am a real person who loves to dabble in the kitchen. My recipes are sometimes unique, often delicious and I substitute ingredients. A lot. I want people to have fun with these recipes like I do. So if they don’t look Pinterest perfect, don’t stress. Mine certainly don’t. But they *do* taste yummy and they are fun to make.

Red Wine & Goat Cheese Deviled Eggs

Ingredients:

  • 1 Dozen Eggs
  • 1 Tablespoon Dijon Mustard
  • 2 Cups Merlot
  • 1 Teaspoon Mayonnaise
  • 1/4 Cup Goat Cheese

Instructions:

  • PLEASE READ ALL STEPS ONE TIME FIRST BEFORE STARTING RECIPE (I am notoriously guilty of not doing this)
  • Hard boil your eggs. Place eggs in a large pot and fill with water until just the tops of the eggs are covered. Bring to a boil and once boiling, cover and remove from heat, let cook for 10 minutes.
  • Drain eggs and place in a bowl filled with ice water.
  • Let eggs sit for about 5 mins and then drain and peel.
  • Placed peeled eggs in a bowl and cover with 1 cup of red wine. If they aren’t completely submerged, that’s OK.
  • Pour yourself the other cup of wine in a wine glass. Sip periodically.
  • Place eggs in refrigerator. I left uncovered but that’s mostly because I didn’t think about it until later. I would say cover with saran wrap.
  • Let eggs soak for about 5 hours.
  • Periodically turn eggs over so that they completely soak in red wine.
  • After the 5 hours are up, remove from refrigerator. The eggs should be a nice deep purple color.
  • Slice eggs in half and remove yolks. Place those in a bowl and set aside.
  • Place eggs on a plate and set aside.
  • In bowl with yolks, add: goat cheese, mayonnaise & mustard.
  • Mix until combined
  • Spoon, or pipe with piping bag, into egg halves.
  • Show off to guests, loved ones, neighbors, strangers, etc.
  • Eat and don’t share.

2 thoughts on “Red Wine & Goat Cheese Deviled Eggs: An Experiment in Booze and Love

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