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