Creamy Chevre & Herb Deviled Eggs
One of my favorite Easter activities is dying eggs. I love the bright, and beautiful colored eggs displayed in a bowl for all to see. The image evokes such a happy Spring feeling (especially needed this year), that it’s almost a right of passage to make the season official. The thing about all these eggs though, is that once they have completed their aesthetic duty as my faithful centerpiece, it’s time to consume mass quantities of hard-boiled eggs. Now, I am one of those people that loves them as a good protein-filled snack, especially when topped with a large dollop of red hot Sriracha sauce. For those of you who don’t share the same sentiment, and are sick of egg salad sandwiches I’ve got a new twist on the old Deviled Egg.
Deviled Eggs are making a comeback on menus everywhere as part of the vintage meets small-plates trend. I grew up with them in the picnic basket packed for our day trips to the Iowa State Fair when visiting my grandparents. For me, the classic version belongs right in that wicker basket along side a metal Thermos of lemonade. Delicious in it’s on right, I’m leaving the classic version behind to ‘trade up’ to a more adult and modern version- no mayonnaise allowed. Here I’m using chevre goat cheese crumbles and fresh & dried herbs for a creamy exciting awakening for your palate.
Creamy Chevre & Herb Deviled Eggs
Ingredients:
· 6 hard boiled eggs
· 1 Tbs. sweet pickle juice
· 2 Tbs. water
· 1 tsp. Dijon mustard
· 1/3 c. goat cheese crumbles
· 1 Tbs. fresh chives, chopped
· 1 tsp. dried herbs de Provance
· ¼ tsp. paprika
· salt, to taste
· pepper, to taste
1. Peel & clean the eggs so that they are free from any shell pieces. Slice the eggs in half, lengthwise. Carefully scoop out the cooked yolks into a mixing bowl. Set aside the whites.
2. Add the pickle juice, water, mustard and goat cheese to the mixing bowl. Beat on medium-high with an electric mixer until smoothly whipped and creamy. Add herbs, paprika and season to taste with salt & pepper. Mix well to incorporate.
3. Scoop a heaping spoonful of the filling into each egg white half. Garnish as desired with finely chopped pickles, paprika, herbs, or pickled pearled onions.
