Deviled Eggs with Truffled Goat Cheese

Deviled Eggs with Truffled Goat Cheese

Take a bite of these deviled eggs and the gloriously creamy, full flavor of truffles and goat cheese will melt on your tongue. These hors d’oeuvres are a big step up from picnic fare, yet they still appeal to many customers.

By Joanna Pruess

See other related recipes in Beyond Mac and Cheese: Using Finer Cheeses Without Breaking the Bank.

Yield: 16 filled egg halves
Cooking time: 25 minutes
Shelf life: up to 3 days when refrigerated and tightly wrapped

Ingredients

8 large eggs
6 ounces truffled goat cheese, such as Cypress Grove Chevre’s Truffle Tremor, trimmed of rind to net about 4 ounces
6 tablespoons mayonnaise
chives, cut into ¹⁄3 -inch pieces, to garnish

Method

1. In a medium pan, add enough water to cover the eggs by 1 inch. Add a teaspoon of kosher salt and bring to a boil. Reduce the heat so no bubbles form and let eggs stand for about 9 minutes. Transfer them to a bowl of ice water, crack and, when cool enough to handle, peel. Using a sharp knife, cut in half horizontally.

2. In the bowl of a food processor, combine the yolks, cheese and mayonnaise. Pulse until smooth. Transfer to a pastry bag fitted with a decorative tip and fill the egg-white halves. Garnish each with chives. Refrigerate in a tightly covered dish until serving,

NUTRITIONAL DATA (per serving): Calories: 80;  Cholesterol: 100 mg; Sodium: 115 mg; Fat: 7 g; Dietary Fiber: 0 g

Ingredient Cost Sheets






Ingredients Cost
8 large eggs $.79-1.32
6 ounces truffled goat cheese, such as Cypress Grove Chevre’s Truffle Tremor, trimmed of rind to net about 4 ounces $5.66-9.44
6 tablespoons mayonnaise $.47-.77
chives, cut into ¹⁄3 -inch pieces, to garnish $.02-.04