"I’m over winter and ready to bring back some springtime flavors. Goat cheese adds a creamy, lemony tang to the classic deviled egg, making for a delicious snack."
Goat Cheese Deviled Eggs
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A Note from Feedfeed
These Goat Cheese Deviled Eggs are a new take on the classic recipe, perfect for welcoming spring flavors. The addition of goat cheese adds a creamy, lemony tang, while the beet juice provides a stunning natural dye and subtly infuses the eggs with a hint of earthy sweetness. Serve these delicious deviled eggs on a festive platter perfect for the Easter holiday.
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- Recipe Card
Prep time: 15mins (30 minutes-1 hour to soak)
Cook time: 12mins
Serves or Makes: 12 deviled eggs
Recipe Card
ingredients
- 6 large eggs
- Juice from one 12 oz jar of pickled beets
- 4 ounces fresh goat cheese
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- 1/2 tablespoon fresh chopped dill, plus more for garnish
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Paprika, for garnishing
Method
Step 1
Place the eggs in a single layer in a saucepan and cover with water until submerged. Cover with a lid and heat on high until boiling, then remove from heat and let sit for 10-12 minutes.
Step 2
Place the eggs in an ice bath and once cool, peel them. Submerge them in a bowl of beet juice and let sit for 30 minutes to an hour (the longer the soak, the darker the color).
Step 3
Once the eggs are soaked, slice them in half lengthwise and remove the yolks.
Step 4
In a food processor, combine the egg yolks, goat cheese, mayo, dijon, dill, lemon juice, salt, and pepper.
Step 5
Fill the mixture into a piping bag, and pipe a small flower into each egg yolk.
Step 6
Garnish with dill and smoked paprika. Place the finished deviled eggs on a festive egg tray and enjoy them as a snack or appetizer, perfect for any springtime gathering.