B&G Goat Cheese Deviled Eggs

Click Thru Deviled Eggs JGH
Photo by Jennifer Hitchcock

Expertly paired tangy goat cheese, salty prosciutto, and creamy egg, this appetizer is classy, refined, and complex in flavor using only a handful of ingredients. The recipe is simple so whether it’s a high tea, an important soirée, or you’re just looking for a way to treat yourself (because you deserve it), these eggs are here to serve.

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50 eggs, about 12 servings

  • 25 hard-boiled eggs
  • 8 ounces goat cheese
  • ½ cup Dijon mustard
  • ¼ cup Duke’s mayonnaise
  • Salt and freshly ground black pepper to taste
  • 4 ounces Berkshire prosciutto
  • Fresh chives, for garnish
  • White truffle oil for garnish
  1. Cut eggs in half lengthwise and scoop yolks into the bowl of a standing  mixer fitted with paddle attachment.  Reserve whites.
  2. Add goat cheese, mustard, and mayonnaise to yolks in bowl and season  with salt and pepper. Mix until smooth. Transfer to a piping bag.
  3. To serve, pipe yolk into whites, top with  a thin piece of prosciutto, some chives, and a few drops of truffle oil.

  • Recipe By
    Ben Philpott of Block & Grinder in Charlotte, North Carolina

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