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Deviled Eggs with Goat Cheese

Elevate classic deviled eggs with creamy goat cheese for a tangy twist that delights at any gathering.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Eggs and Filling
  • 6 large large eggs For hard boiling.
  • 2 tablespoons goat cheese Creamy cheese for filling.
  • 1 tablespoon mayonnaise Adds creaminess.
  • 1 teaspoon Dijon mustard Provides tangy flavor.
  • 1 teaspoon lemon juice Freshens up the flavor.
  • to taste Salt and pepper To season the filling.
Garnishes
  • Paprika Paprika for garnish Adds color and flavor.
  • to taste Chives or parsley For garnish.

Method
 

Preparation
  1. Place the eggs in a pot of cold water and bring to a boil.
  2. Reduce heat and simmer for 9-12 minutes.
  3. Remove from heat, cool in ice water, then peel the eggs.
Filling
  1. Slice eggs in half lengthwise and remove yolks into a mixing bowl.
  2. Mash the yolks with goat cheese, mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
Assembly
  1. Spoon or pipe the mixture back into the egg white halves.
  2. Sprinkle with paprika and garnish with chives or parsley.
  3. Serve chilled.

Notes

These deviled eggs will stay fresh in the fridge for up to 3 days. If making ahead of time, store the filling separately from the egg whites until serving for best texture. A pinch of salt in the water helps with peeling the eggs.