Goat cheese deviled eggs have an unexpectedly delicious tangy flavor. In this recipe, dill and scallion are added which lend a bright freshness to this classic appetizer. Deviled eggs have been a favorite appetizer at buffets, parties, and holiday gatherings. An “eggscellent” holiday appetizer!
Adding the goat cheese to the deviled egg mixture provides a whole new culinary twist and a country taste to the deviled eggs. You can easily double or even triple this recipe to accommodate a crowd. This easy-to-make goat cheese deviled eggs recipe can be made a day before and stored, covered, and chilled in the refrigerator to help save time when preparing for a party. Having multiple variations of an appetizer is a great way to fill an appetizer buffet. It requires less planning and you use basic ingredients with minimal ingredients changes to make a whole new taste.
Goat Cheese Deviled Eggs Recipe:
1 ounce (3 tablespoons) goat cheese, room temperature*
1 tablespoon milk
1 scallion or green onion, very finely chopped
Salt and freshly ground black pepper (to taste)
Sweet Hungarian paprika (for garnish)
* Use either soft or slightly crumbly goat cheese.
Check out my informative articles on How To Make Perfect Deviled Eggs and How To Boil and Peel Hard-Cooked Eggs.
Place the eggs in a saucepan just large enough to hold them all in one layer. Add water to cover by 1 1/2 inches. Partially cover the pan and bring to a full rolling boil. Cover, reduce heat to low and leave on heat for 30 seconds. Remove from heat and let stand, covered, for 15 minutes. Pour off hot water and rinse eggs under cold running water for 5 minutes. Pour off the water and shake the pans to crack the eggs. Peel under cold running water.
Cut the peeled eggs in half lengthwise and, using a spoon, remove the yolks and place in a small bowl. Use the back of a spoon to mash the yolks. Add the softened goat cheese and mash into a paste. Gently stir in the milk, 1/2 the scallions, 1/2 the dill, and salt and pepper to taste, and mix until well incorporated.
Gently spoon the filling back into the hollows in the egg whites. Sprinkle the top of the eggs with the remaining scallions and dill and then sprinkle with the Hungarian paprika. Serve well chilled.
NOTE: The stuffed eggs may be made 1 day in advance and kept covered and chilled.
Makes 4 stuffed egg halves.
Additional Deviled Egg Recipes:
Avocado Deviled Eggs
Deviled Eggs with Truffles
Sriracha Deviled Eggs
Deviled Eggs with Candied Bacon
Stuffed Deviled Eggs with Caviar
Stuffed Deviled Lemony Eggs
Uptown Deviled Eggs
Source: Recipe by Kathy Gunst for Ile de France / Schratter Foods.