Goat Cheese Deviled Eggs


creamy goat cheese deviled eggsSpring is here (FINALLY!) and with it, the Easter holiday! It’s true. Pastel colors, cheap chocolate, and large white bunnies are in your immediate future.

This is going to sound odd, but do you know what one of my favorite parts about Easter is?


I’m not talking about the boiling and dyeing and hiding and searching phase. I’m talking about the crack and peel and slice and devour phase. I. Love. Deviled. Eggs.

When I was little, we stored our freshly colored Easter eggs in the fridge, making sure not to waste a single one. My parents made a killer potato salad and like a true 70’s and 80’s family, we sliced hard boiled eggs on the top for garnish and sprinkled the whole she-bang with paprika. I can pretty much guarantee we were wearing polyester as well. And while we are on the subject, what was with all the hard boiled eggs during those years? Egg salad, potato salad, or deviled eggs — it was all there.

While deviled eggs may be a food fad from decades ago, they are still the first thing to go at a party. Like cornflakes and mini skirts, they seem to have withstood the test of time. And I know why! It is because they are good (duh) and the endless varieties of flavor combinations ensure that you will never get bored. Eggs are inexpensive to make, easy to peel and they will taste great no matter how artfully they are put together so don’t hesitate to let your kids help. My little ones — including the three year old — always feel SO important when I give them a kitchen task and peeling eggs keeps them busy for quite awhile. Score!

I created this recipe after finding some local goat cheese at the Soda City Farmers Market. They offered me a sample as I was walking by and BOOM! Done. Purchased. Tis the season to get out and shop local so be sure to take advantage!

Creamy-Goat-Cheese-Deviled-Eggs-Columbia-City-Moms-BlogCreamy Goat Cheese Deviled Eggs

6 hard boiled eggs, peeled and cut lengthwise in half
2 oz goat cheese
1/4 c good quality mayo
pinch of salt and pepper
zest of half a lemon, optional
fresh dill for garnish

In a small bowl, add the yolks of three of the eggs and discard the other three yolks. Add all the rest of the ingredients, except the dill, and mash with a fork until smooth. If filling is a bit too thick, add the tiniest splash of milk and stir. Taste for seasoning and generously fill the egg halves. Top each egg with a sprig of dill. It not only looks good, but the fresh bite of the herb is AWESOME! Chill until ready to serve. Enjoy!



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