26653 Chèvre Deviled Eggs with Asparagus 8 to 10 servings as an hors d'oeuvre Thu Jul 23 14:48:00 -0700 2009 Mon Nov 16 15:32:08 -0800 2009 American Licensed http://www.chow.com/recipes/26653 Mon, 16 Nov 2009 23:32:08 GMT Asparagus adds a touch of spring Asparagus adds a touch of spring. Asparagus adds a touch of spring.

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  • Hard-boil 12 eggs, cool, peel, halve, and carefully remove the yolks; reserve the whites.
  • Combine egg yolks, 6 tablespoons mayonnaise, 2 teaspoons Dijon mustard, 2 tablespoons fresh goat cheese, 2 teaspoons freshly squeezed lemon juice, and 2 teaspoons finely chopped fresh chives in a medium nonreactive bowl. Season well with salt and freshly ground black pepper and mix well until yolks are broken up and ingredients are evenly incorporated.
  • Evenly pipe or spoon yolk mixture into reserved egg white halves. As desired, top with thinly sliced, blanched asparagus tips.
    • ]]>     http://www.chow.com/assets/2009/07/chevre_deviled_eggs_290.jpg Mitch Prensky 53 Starter 10150 method 29784 method recipe 30155 mitch prensky 318 snack 273 party 1042 third date 944 happy hour 1052 hors d'oeuvres 6027 gluten free 383 eggs 769 crowd pleaser 501 entertaining 771 potluck 2166 kids 9636 adults 796 spring 5233 warm weather 435 vegetarian 752 euro 836 adventurous 2747 make ahead 89 starter 30253 supper restaurant