DEVILED EGGS WITH A
Time: 15 minutes
12 servings, 2 filled egg whites each
hard-cooked eggs, peeled
ounces soft goat cheese, at room temperature
tablespoons minced gherkins OR cornichons
tablespoon Sriracha sauce
teaspoons Dijon mustard
teaspoon garlic salt
teaspoon onion powder
ounces prosciutto, chopped into small pieces
teaspoons chopped fresh chives
- SLICE eggs lengthwise in half. REMOVE
yolks; place in a medium bowl.
- ADD goat cheese, mayonnaise, gherkins, Sriracha
sauce, mustard, garlic salt and onion powder. MASH
until well blended.
- DIVIDE yolk mixture evenly between egg whites.
- SPRINKLE top of each filled egg white with some of the
prosciutto and chives before serving.
prosciutto and chives to the yolk mixture, and serve as a spread with crackers.
eggs can be difficult to peel. To ensure easily peeled eggs, buy and
refrigerate them a week to 10 days in advance of cooking. This brief "breather" allows the
eggs time to take in air, which helps separate the membranes from the shell.
eggs: PLACE eggs in saucepan large enough to hold them in single
layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just
to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15
minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large)
COOL completely under cold running water and peel.
eggs are easiest to peel right after
cooling. Cooling causes the egg to
contract slightly in the shell.
To peel a
hard-cooked egg: Gently tap egg on countertop until shell is
finely crackled all over.
Roll egg between hands to loosen shell.
Starting peeling at large end, holding egg under cold running water to
help ease the shell off.