Chèvre Deviled Eggs with Asparagus Recipe
From:
Supper
, by
Mitch Prensky
Makes:
8 to 10 servings as an hors d'oeuvre
INSTRUCTIONS
- 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.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
Sounds great. I would think the asparagus would add a bit of crunch right in the bite of it. Delicious.
This sounds delicious. I would cook the asparagus thoroughly in boiling salted water, however. If the asparagus is only blanched, wouldn't it impart a texture to the eggs that's not quite desirable?