Deviled eggs are one of the latest food trends. I have seen them pop up on trendy menus all over Chicago. This church potluck staple is now hip, who knew? Deviled eggs were one of the first things I made all by myself as a little girl. I was so proud of my creations! I distinctly remember my mom trying them and diplomatically smiling and nodding. My brother was not so diplomatic. I am pretty sure he spit it out. There is a chance I confused the tablespoon for a teaspoon when adding salt. Thanks brother, I am scarred.
I am happy to say that this recipe for deviled eggs with goat cheese and herbs was a great improvement from my salty version. The addition of goat cheese adds a bit of tang and creaminess. If you want to snazzy up the eggs you can add a small slice of smoked salmon before serving. It is a great complement to the fresh dill.
I have found the best, fool-proof method for hard boiling eggs. Cover the eggs with cool water and bring to a boil over medium heat. As soon as the water is boiling remove the pan from the heat and let the eggs sit for 11 minutes. Drain off the hot water and rinse the eggs with cold water until they are cool to the touch. Perfect hard-boiled eggs every time!
The Perfect Pairing for deviled eggs with goat cheese and herbs is Easter! Could there be a more appropriate dish? You could even use your colored eggs, assuming they were kept refrigerated! I am excited to spend this wonderful day with the people closest to me. It truly is a day to celebrate. No doubt we will laugh, enjoy a great meal and each other’s company, but most importantly we will celebrate the new life given to us through the death and resurrection of our Savior.
Praise be to the God and Father of our Lord Jesus Christ! In his great mercy he has given us new birth into a living hope through the resurrection of Jesus Christ from the dead…. 1 Peter 1:3
Deviled Eggs with Goat Cheese and Herbs
Lindsay at Perfecting the Pairing
· 8 eggs
· 2 Tb goat cheese with herbs, softened
· 4 Tb mayonnaise
· 1 tsp chopped fresh dill
· 1 tsp yellow mustard
· ¼ tsp salt
· 1 oz smoked salmon (optional)
Place the eggs in a pan and cover with cool water. Bring the water to a boil over medium heat. Once the water is boiling, remove the pan from the heat and let the eggs sit for 11 minutes. Drain off the hot water and rinse the eggs with cold water until they are cool to the touch.
Peel the eggs, slice in half, and add the yolks to a medium bowl. Add the goat cheese and mayonnaise and stir until combined and smooth. Add in the chopped dill, mustard, salt, and pepper. Mix until combined. Taste for seasoning and add more salt and pepper if necessary.
Fill the egg white shells with the yolk mixture. If desired, add a small slice of smoked salmon.