Goat Cheese, Chive and Prosciutto Deviled Eggs
What with Easter fast approaching; and with the over-abundance of hard-cooked eggs that tends to occur at that time of year, well, I thought I’d give you another version of deviled eggs. Filled with creamy goat cheese, diced prosciutto, chives, grain mustard, and shallots, they are one of my all-time favourite varieties of deviled delight.
Being a huge fan of deviled eggs, I am always searching for ways to make them differently. Being from The South, where the traditional mustardy-paprika-coated deviled egg is king, I tend to get a raised-eyebrow-frowny-faced look when I serve a new recipe for deviled eggs. Until people try them. Then, wonder of wonders, I have never had a single deviled egg left on any plate or platter.
This version will be no different. They are exceptionally good. There is something about the addition of the goat cheese that makes these deviled eggs outstanding; that, and the little bits of diced prosciutto and grain mustard makes me swoon. Fresh chives and minced shallot give the eggs a super fresh herbiness.
These deviled eggs just scream Spring on a day when there is 3 inches of snow on the ground, so if you’re searching for a way to turn all those Easter hard-cooked eggs into a tray full of fabulous, look no further. Give this version of deviled eggs a try.
P~
- 6 hard-cooked eggs, halved, separated
- 2 ounces soft fresh goat cheese, crumbled
- 6 tablespoons mayonnaise, more or less as needed to smooth the mixture (I use Duke's)
- 2 tablespoons minced prosciutto
- ⅛ teaspoon grainy mustard
- 2 teaspoons minced shallots
- 2 teaspoons minced fresh chives (reserve a few to garnish)
- salt and ground black pepper, to taste
- Place egg yolks in medium bowl and mash with a fork until well crumbled.
- Add the goat cheese and mash until combined.
- Stir in the mayonnaise one tablespoonful at a time, until the mixture is smooth.
- Stir in the prosciutto, mustard, shallots, chives, and salt and pepper to taste.
- Spoon or pipe mixture into whites.
- Garnish with remaining chives and serve cold.
