(photo taken by Stafford Photography)Print This Recipe
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
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