Deviled Eggs

  • 12 Eggs; hard boiled
  • 4 tbsps Mayonnaise
  • 2 tbsps 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

    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 cup. Season with a little more salt and pepper to taste and top with chopped bacon and chives as a garnish.

    Pair with Chardonnay and enjoy!