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Ryan Bogle’s Deviled Eggs – Three Ways

Try with Sauvignon Blanc! Shop Now

Serve with our Bogle Sauvignon Blanc at your next brunch or bring these to your next potluck.


BLT Deviled Eggs

  • ½ cup mayonnaise
  • 1 T. honey mustard
  • 4 strips of cooked bacon, diced small
  • 1 cup cherry tomatoes, quartered
  • 1 cup basil leaves, chopped
  • To garnish: chili powder, chopped basil

Sriracha Deviled Eggs

  • ½ cup mayonnaise
  • 3 tsp. Dijon mustard
  • 4 tsp. Sriracha sauce
  • 1 tsp. lime juice
  • 2 tsp. fresh cilantro, finely chopped
  • To garnish: pickled carrots or daikon, chopped cilantro

Crispy Chorizo Eggs with Smoked Paprika

  • 6 oz. dry-cured chorizo, finely diced and cooked(cooking fat reserved)
  • ½ cup mayonnaise
  • 3 tsp. fresh parsley, minced
  • 2 T. lemon juice
  • 3 tsp. sherry vinegar
  • 1 tsp. smoked paprika
  • To garnish: smoked paprika, a drizzle of the reserved chorizo oil, chopped scallion

Cooking Instructions

If you are looking for a way to elevate the classic, post-egghunt appetizer, Ryan’s fun riffs are the way to do it! Spicy, salty, rich…these have become a favorite of our family, for sure!

  • The preparation is the same for each recipe, with different ingredients in the fillings!
  • Hard-boil 1 dozen (12) eggs. Allow to cool, peel, slice lengthwise and separate yolks and whites, setting both aside.
  • In a small mixing bowl, carefully mash the yolks and mix in the ingredients listed for the recipe you are preparing. Combine well, then salt and pepper to taste.
  • Pipe or spoon the egg yolk mixture back into each reserved egg white half. Overfill as much as possible.
  • Garnish as indicated for each recipe!