Deviled eggs always remind me of springtime and these Deviled Eggs with Goat Cheese and Bacon are a true delight. In my family, deviled eggs are mostly made with mayonnaise, yellow mustard and a dash of paprika on top, however this reicpe expands that profile into another tasty realm.
I just enjoy Goat Cheese with its tangy flavor and a hint of earthiness. Once I volunteereed at a Goat Cheese Farm for a day, milking goats and making fresh cheese. What I remember the most was how clean goat cheese really tastes and smells when it is fresh. It’s 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 egg yolks is a good idea because it perks up the center of each bite. The smooth texture in your mouth mixed with the crunch of bacon is quite satisfying, so you might need to make a double batch.
Ingredients
3 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 eggs in half and place yolks in a stand mixer or large bowl. Mince bacon until coarse crumbs.
2. To 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 egg whites with Goat Cheese mixture. Sprinkle tops of eggs with bacon crumbles. Refrigerate until ready to serve. Enjoy!
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