This delicious recipe for Thanksgiving Cranberry Deviled Eggs pairs perfectly with Talmage Cellars Happy Holidays 2017 Chardonnay.
1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
2. Stir in mayonnaise, mustard, sage and salt until smooth and creamy. Gently stir in cranberry sauce. Spoon yolk mixture into egg white halves. Top with additional cranberry sauce, if desired.
3. Refrigerate 1 hour or until ready to serve.
*Recipe and Photo Courtesy of McCormick & Company, Inc.