Deviled Eggs with Lemon, Tarragon, and Goat Cheese

Deviled Eggs with Lemon, Tarragon, and Goat Cheese

Egg Recipe by Janice Cole in Chicken and Egg

Ingredients

6 Hard Cooked Eggs (see note)
1/3 cup crumbled goat cheese
1/3 cup mayonnaise (see recipe)
1 tablespoon fresh tarragon, finely chopped
1 tablespoon green onion, thinly sliced (green part only)
Scant 1/2 teaspoon grated lemon zest
1/8 teaspoon see salt
1/8 teaspoon freshly ground pepper

To Make Hard Boiled Eggs

To hard-cook eggs, put the eggs in a medium saucepan and add enough hot tap water to just cover the eggs. Bring to a boil over high heat. Cover and turn off the heat. Let the eggs sit for 10 minutes. Meanwhile, prepare an ice bath in a medium sized bowl. After the 10 minutes is up, remove the eggs from the hot water with a slotted spoon and put in the ice bath for 10 minutes. Remove the shells under running water.

Directions

Cut the hard cooked eggs in half lengthwise. Scoop out the egg yolks with a small spoon and put them in a medium bowl (they should just pop out too). Blend with a pastry blender or a fork until crumbly, about the consistency of coarse sand. Stir in the goat cheese until well blended, add the mayonnaise, and stir until smooth and creamy. Stir in the green onion, grated lemon zest, sea salt, and pepper.

If you have OCD or the time, spoon the egg yolk filling into a pastry bag fitted with a 1/2″ star tip and pipe the mixture into the egg whites. If you’re like me and don’t have a pastry bag, use a small spoon and put the filling into the egg whites. Garnish with tarragon sprigs and slivered lemon zest before serving.

To Make Hard Boiled Eggs

To hard-cook eggs, put the eggs in a medium saucepan and add enough hot tap water to just cover the eggs. Bring to a boil over high heat. Cover and turn off the heat. Let the eggs sit for 10 minutes. Meanwhile, prepare an ice bath in a medium sized bowl. After the 10 minutes is up, remove the eggs from the hot water with a slotted spoon and put in the ice bath for 10 minutes. Remove the shells under running water.

One Response to “Deviled Eggs with Lemon, Tarragon, and Goat Cheese”

  1. [...] Deviled Eggs with Lemon, Tarragon, and Goat Cheese (from Meat N Veggies) [...]

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