Deviled Eggs Pairing Challenge – The Vote

I raise my glass to Talk-A-Vino for suggesting Deviled Eggs in October’s Beer Versus Wine Challenge!  Who knew that there were so many unique and creative ways to prepare Deviled Eggs?  I’ve only ever had them simply prepared with sprinkles of paprika on top.  Of course, I just started eating deviled eggs in the last year or so (don’t ask why).

But with sautéed wild mushrooms and onions topped with a drizzle of truffle oil?  And shaved pecorino as suggested by Rockin Red Blog?  Forget-about-it!!!  These aren’t the Deviled Eggs served at church potlucks by gray-haired ladies.  No, these are food (and wine and craft beer) snob approved deviled eggs!  Of course, I don’t recall anyone walking into those potlucks with a growler or wine bottle of their favorite libation (OK, there was the time when a college student (not me) walked into a church Super Bowl Party for high school students with a case of beer, but that’s a different story for a different day…) which may be why the Deviled Egg level was never raised.

So, what did you come up with for wine and craft beer pairing with Deviled Eggs?

• SAHMmelier – Classic? I’d maybe go with Trebbiano. Some herbal citrus acidic to cut the fatty yolk. With mushroom? I think Gamay. Acid, herb, a little mushroom/woody/smoky compliment.
• Rockin Red Blog – I would pair with wine over beer because I do not drink beer. The wild mushrooms and truffle oil pull me to Italy. A nice pairing would include a lighter red wine from Marche, Valpolicella and/or Piedmont. Those acidic wines would balance well with the creaminess of the yolk; however, you would need to chose the vintage carefully to insure the tannins are tamed. I would definitely top the deviled eggs with shaved parmesan cheese.
• Foxress – Beaujolais, light, fruity and nicely acidic goes great with the spicy, creaminess of deviled eggs. To put it in mathematical terms Beaujolais + Deviled Eggs = A Perfect Picnic.
• If It Falls on the Floor – Deviled eggs brings memories of outdoor BBQs and picnics. No prose here, just note Deviled eggs means beer time! Miller Time! MGD is my picnic beer of choice so naturally it’s my entry.
• The Wandering Gourmand – Two words – Kegs and Eggs. At some point in the brilliance of your college years you’ve tried them. Probably on homecoming weekend. Because if it rhymes, it has to taste good, right? Just like beer-eal. In college I wasn’t into craft beer yet. My focus was on quantity and not quality. Thus, we consumed the cheapest keg beer we could find – Natural Light. In honor of kegs and eggs, I nominate Natural Light. Because college.
• Talk-A-Vino – My pairing will be Oregon Pinot Noir, a concentrated version from Dundee Hills, from producers like Archery Summit, Lenne or Ken Wright. Forest floor and mushrooms are often included in the description of these wines, so if you go with clean eggs/mushrooms/onions, I think it will be a perfect combination. Cheers!
• Flora’s Table – I love the idea of pairing the eggs with a light blonde beer.

Please cast your vote by Wednesday, October 22!

Salud!