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
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!