Monday, August 17, 2015

Honey Nut Goat Cheese Deviled Eggs

This weekend was the Fourth Annual Deviled Egg Pageant and, of course, I competed yet again. Previously, I made Taco Deviled Eggs, Roasted Garlic Deviled Eggs, and Dill & Stone Ground Mustard Deviled Eggs. Every year, the competition gets even more cutthroat, and I wanted to step into the realm of sweet deviled eggs. I started with a recipe that I found for goat cheese deviled eggs and began to brainstorm on what would go well with goat cheese. I decided on a honey drizzle and my partner (who entered an amazing tiramisu deviled egg this year), suggested that I top that with crushed nuts. Thus, these beautiful deviled eggs were born. This recipe makes 20 deviled eggs.

Prep Time: 20 minutes
Cook Time: 30 minutes

Ten (10) eggs, hard-boiled and shelled
3.5 ounces of goat cheese
Two (2) tablespoons of mayonnaise
Honey and crushed walnuts to top

After boiling and shelling your eggs, slice them in half and spoon the yolk into a mixing bowl. Set egg whites aside.

In a mixing bowl, mix together all of the goat cheese and mayonnaise. You'll have to put some muscle into it, because you want the mayo and goat cheese to be distributed fairly evenly. The mixture may be a little less fluffy than your average deviled egg filling, but just taste as you go in case you need to add more mayo.

Spoon the mixture into the sandwich baggie and cut one small corner off. You will use this the same way that you would use to frost a cake.
Fill each egg white with the yolk mixture.
When you are ready to serve them, drizzle honey on top and sprinkle the crushed walnut on top of that.

Serve and enjoy!