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B & G Goat Cheese Deviled Eggs



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.
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