B & G Goat Cheese Deviled Eggs

Click Thru Deviled Eggs JGH
Photo by Jennifer Hitchcock

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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.
  • from Chef Ben Philpott of Block & Grinder in Charlotte, North Carolina

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