Creamy Glammed Up Deviled Eggs
Jackie Cooks & Drinks
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:They’re full of proteinPerfect for people who may be gluten free or on a keto dietThe possibilities are endless
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- 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
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.