Appetizers, Food

Goat Cheese Deviled Eggs with Bacon Crumbles – Recipe!

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Deviled eggs always remind me of Springtime.  In my family, traditionally deviled eggs are made with mayonnaise, yellow mustard and a dash of paprika on top.  I have seen all kinds of deviled eggs from super fancy; with fried beet chips or salmon roe topped to the more simplistic with a touch of hummus or tuna salad added to the center of the whites.

I just love Goat Cheese — the tangy flavor with a hint of earth.  Once, a worked on a Goat Cheese Farm, milking goats and making fresh cheese.  What I learned was how clean goat cheese really tastes and smells when it is fresh — it was definitely hard to tell the difference between goats milk and cows milk straight from the animal.  I think combining the two flavors of Goat Cheese and Deviled Eggs is lovely idea.

In this recipe – Goat Cheese Deviled Eggs with Bacon Crumbles, you will fall in love with the fresh creamy cheese mixed with egg yolks and of course, a spoon of mayonnaise and yellow mustard. The smooth texture in your mouth mixed with the crunch of bacon is quite satisfying.  I like to serve these as an appetizer, but they are fun on a buffet, especially for Easter.


2 sliced bacon, cooked

6 hard boiled eggs, peeled

2 1/2 ounces Chevre or good Goat Cheese

1/4 cup mayonnaise

2 teaspoons yellow mustard

pinch of salt & pepper

(Makes 12)

To Prepare:

1. Slice the eggs in half and place the yolks in a stand mixer or large bowl.  Mince the bacon until coarse crumbs.

2.  To the egg yolks – add goat cheese, mayonnaise, mustard, salt and pepper.  Mix on medium speed for 3 minutes, or until light and creamy.

3.  Using a spoon, fill the egg whites with the Goat Cheese mixture.

4.  Sprinkle the tops of the eggs with bacon crumbles.  Refrigerate until ready to serve.  Enjoy!

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