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
- Cut eggs in half lengthwise and scoop yolks into the bowl of a standing mixer fitted with paddle attachment. Reserve whites.
- Add goat cheese, mustard, and mayonnaise to yolks in bowl and season with salt and pepper. Mix until smooth. Transfer to a piping bag.
- 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