Deviled Eggs with a Flair
November 2nd is #NationalDeviledEggDay! Celebrate with Deviled Eggs with a Flair, a spicy rendition on a classic staple!
12 large, hard-boiled eggs, peeled
4 ounces soft goat cheese, at room temperature
1/3 cup mayonnaise
3 tablespoons minced gherkins OR cornichons
1 tablespoon Sriracha sauce
2 teaspoons Dijon mustard
½ teaspoon garlic salt
¼ teaspoon onion powder
2 ounces prosciutto, chopped into small pieces
2 teaspoons chopped fresh chives
1.) Slice eggs lengthwise in half. Remove the yolks; place in medium bowl.
2.) Add goat cheese, mayonnaise, gherkins, Sriracha sauce, mustard, garlic salt and onion powder. Mash until well blended.
3.) Divide yolk mixture evenly between egg whites.
4.) Sprinkle top of each filled egg white with some of the prosciutto and chives before serving.
Very fresh 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.