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Tuesday, April 7, 2009

Goat Cheese Stuffed Eggs with Fresh Herbs

(photo taken by Stafford Photography)
Goat Cheese Stuffed Eggs with Fresh Herbs
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This recipe of mine was first featured in the April/May 2008 issue of Cooking Pleasures magazine. Goat cheese adds creaminess and a slight tang to these deviled eggs.

6 hard-cooked eggs, halved, separated
2 ounces soft goat cheese, room temperature
6 tablespoons mayonnaise (I prefer Hellmann's)
2 teaspoons minced shallots
2 teaspoons minced fresh tarragon, chives, chervil, dill and/or basil
1/8 teaspoon salt
pinch freshly ground pepper

Mash egg yolks in a medium bowl with a pastry blender or a fork until well-crumbled. Add the cheese and continue to mash until blended. Blend in the mayonnaise until smooth. Stir in the shallots, herbs, salt and pepper.

Pipe the yolk mixture into the egg whites using a pastry bag and star tip or spoon the mixture into the whites.

Makes 12 deviled eggs


  1. I think Lulu is telling you she's ready for her close-up!

  2. These look perfect for my Easter buffet! Now you need to just put out a complete menu and I won't have to think at all....

  3. Lulu agrees with you. Forget Broadway, Hollywood and Sunset Boulevard is where it's at!



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