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Chenin Blanc + Viognier


Meyer Lemon Hard-Cooked Eggs with Smoked Trout

Doesn’t everyone have a soft spot for deviled eggs? These are scented with Meyer lemon and topped with smoked trout to make them dinner party worthy. Open a bottle of our Chenin Blanc + Viognier for the perfect match.

Makes six


6 eggs

2 tablespoons crème fraîche

2 tablespoons mayonnaise

1 teaspoon grated Meyer lemon zest

1 teaspoon Meyer lemon juice

2 teaspoons minced chives

2 ounces smoked trout

Chervil or chive blossoms for garnish


Prepare an ice bath. Set near the stove.

Bring a medium saucepan of water to a boil. Gently lower the eggs into the boiling water and cook at a medium boil for 10 minutes. Remove the eggs to the ice bath and let stand until chilled. Peel the eggs and cut in half lengthwise.

Remove the yolks from the egg halves and place in a food processor. Reserve the whites. Pulse the yolks to break them up. Add the crème fraîche, mayonnaise, lemon zest and juice, and salt to taste. Pulse until smooth. Transfer the yolk mixture to a bowl and fold in the minced chives.

Spoon or pipe the yolk mixture into the egg white halves. Place shards of smoked trout on the yolk mixture. Garnish with pieces of chervil or chive blossoms, and serve.


Aromas of summer jasmine, honeyed pears, and chai spice lead to flavors of succulent tropical fruits like guava, papaya, and kiwi, complemented by melons, fresh apples, and lemon-lime. Crisp and refreshing as an aperitif or mixed as a cocktail. Enjoy with almost any cuisine. CB+V is always Better Together with friends.