This isn’t the first deviled egg recipe I’ve posted, and it surely will not be the last.  I make no apologies for this.  My name is Katie Workman and I like deviled eggs.

Use either soft or slightly crumbly goat cheese for this, adjusting the amount depending on how pungent the cheese is.  A few chopped chives on top add color and additional flavor, or a few minced jalapenos add “hey now!”

See Also

Classic Deviled Eggs

Twist on Deviled Eggs

Spicy Chinese Deviled Eggs with Hot Mustard

Ingredients

• 1 dozen hard boiled large eggs, peeled and halved, see Note*
• 1/3 cup mayonnaise
• about 1/3 cup goat cheese
• 2 teaspoons Dijon mustard
• Few dashes hot sauce to taste, such as Tabasco or Sriracha sauce
• 1 tablespoon finely minced shallot
• Kosher salt and freshly ground black pepper to taste
• Chopped chives or jalapeno pepper for sprinkling
•  

• Prep Time: 20 minutes
• Cook Time: 10 minutes

• Total Time: 30 minutes
• Yield: 24 deviled egg halves

Preparation

1. Carefully remove all of the yolks into the bowl of a food processor (or a medium-sized mixing bowl).  Place the egg whites on a serving platter.
2. Add the mayonnaise, goat cheese, Dijon mustard, hot sauce, shallot, salt and pepper.  Pulse the mixture if you want it to be a bit coarse, let it run if you are looking for super smooth.  Or if you prefer, mash in a bowl with a fork until smooth and well blended.

1. You can simply scoop the filling into the egg whites with a spoon, or for prettier deviled eggs transfer the yolk mixture to a pastry bag or sturdy zipper top bag fitted with a generous sized piping tip and pipe the mixture into the egg white halves.  You can also just fill a sturdy zipper top bag with the mixture, cut a little 1/4-inch hole in one corner if you don’t have a tip.  Sprinkle with the chives or jalapenos.

*Note: How to Make Hard Boiled Eggs: Place the eggs in a large saucepan and add water to cover by at least an inch. Bring the water to a boil over high heat. Allow the water to boil for 30 seconds, then remove from the heat and let the eggs sit in the water for 8 minutes. Drain and place in a bowl of very cold water until cool enough to handle. Peeling the eggs while they are still slightly warm often makes it easier to remove the shells in big pieces, so you don’t have to chip them off and mess up the eggs. Tap them lightly on the counter, and give them a quick roll to crackle up the shells, and then peel carefully.

  Peeling them under water, either running or in a bowl, also helps.