Deviled eggs are a classic appetizer made by halving hard-boiled eggs and filling the yolks with a creamy mixture of mayonnaise, white vinegar, and Dijon mustard. The filling is piped back into the egg whites and sprinkled with paprika for a pop of color. The result is a delightful balance of smooth, lactic, and buttery flavors in each bite.

Deviled eggs, a classic appetizer made by simmering eggs and blending the yolks with mayonnaise, white vinegar, and Dijon mustard, have a rich, creamy texture and a slightly tangy flavor. The best wine pairing for this dish is a white wine like Bourboulenc, which has a medium body, high acidity, and subtle citrus notes that complement the eggs' lactic and buttery characteristics.