Creamy Glammed Up Deviled Eggs
Overview
Deviled eggs are such an old school appetizer.
I remember them being at every get together growing up, and then they kind of took a hiatus. Well, I think they should make a come back. Let’s talk about why they are great:
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They’re full of protein
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Perfect for people who may be gluten free or on a keto diet
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The possibilities are endless
Let’s talk about that last bit. So the old school deviled egg is topped with paprika or maybe old bay seasoning. But the ones here. Oh, the ones here. They are topped with various accoutrements and are perfect for an upscale occasion, like New Years Eve, when everything is dolled up a little more than normal.
Not to mention, there is a creamy addition to the mix that is perfect for a special treat.
Makes 12-16 eggs
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
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6-8 hard boiled eggs; sliced, yolks removed
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yolks of 6 hard boiled eggs
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1/4 cup favorite mayo + 1-2 more tbsp
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4 ounces goat cheese
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3 tsp dijon mustard
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kosher salt + cracked pepper to taste
Method
I like to hard boil eggs in the instant pot or pressure cooker- I find peeling then is super easy. To do this, cook for 5 minutes. Release the heat, and place in an ice bath for 2 minutes and then peel. If not, bring pot to boil, add eggs, lower to low simmer and place a lid on them for 12 minutes, then ice bath/peel.
With an electric mixer, blend the 1/4 cup of mayo, yolks, mustard and goat cheese until a super creamy consistency. Add a little bit more mayo if the mixture seems a bit thick.
Then, you can either use a spoon or a pastry bag to fill the eggs with the yolk mixture. For a holiday like New Years, I like to use a pastry bag with swirly tip.
Now that the eggs are filled, it’s topping time! Make it special. Here are some of my favorite combinations!
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sturgeon caviar
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salmon roe
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wasabi roe
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chopped turkey bacon
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chopped fresh dill or parsley
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smoked salmon, creme fraiche, capers
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Various seasonings:
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everything bagel
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togarashi
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go traditional with old bay, paprika, or cayenne
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And that’s it! Glam them up, add that goat cheese, and have an old school delicious treat.
Creamy Glammed Up Deviled Eggs
Ingredients
- 6-8 hard boiled eggs; sliced, yolks removed
- yolks of 6 hard boiled eggs
- 1/4 cup favorite mayo + 1-2 more tbsp
- 4 oz goat cheese
- 3 tsp dijon mustard
- kosher salt + cracked pepper to taste
Instructions
- I like to hard boil eggs in the instant pot or pressure cooker- I find peeling then is super easy. To do this, cook for 5 minutes. Release the heat, and place in an ice bath for 2 minutes and then peel. If not, bring pot to boil, add eggs, lower to low simmer and place a lid on them for 12 minutes, then ice bath/peel.With an electric mixer, blend the 1/4 cup of mayo, yolks, mustard and goat cheese until a super creamy consistency. Add a little bit more mayo if the mixture seems a bit thick.Then, you can either use a spoon or a pastry bag to fill the eggs with the yolk mixture. For a holiday like New Years, I like to use a pastry bag with swirly tip.Now that the eggs are filled, it’s topping time! Make it special. Here are some of my favorite combinations!sturgeon caviarsalmon roewasabi roechopped turkey baconchopped fresh dill or parsleysmoked salmon, creme fraiche, capersVarious seasonings:everything bageltogarashigo traditional with old bay, paprika, or cayenneAnd that’s it! Glam them up, add that goat cheese, and have an old school delicious treat.
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