Spring Deviled Eggs with Yogurt and Goat Cheese

von Claudia am 27. April 2014, keine Kommentare

Spring Deviled Eggs

Deviled eggs are an all time party hit! If you having a little party buffet, deviled eggs are a must and will probably be the first dish to be finished. They are also a perfect for any brunch. I love them.

I made a new version of deviled eggs swapping the mayonnaise with yogurt and goat cheese. It makes the filling much lighter. Topped with thinly sliced radishes and radish sprouts, this is the ultimate spring version of deviled eggs.

I was having a cooking spree today as I bought a new food processor yesterday. It was definitely a good investment as it can also be used as a centrifugal juicer and or old juicer is broken. And you know, I love to juice!

Spring Deviled Eggs 2

Spring Deviled Eggs close up

Makes 12 deviled egg halves:

  • 6 hard-boiled eggs
  • 1/4 cup plain full fat yogurt
  • 1 tablespoon olive oil
  • 50 g crumbled goat cheese
  • Juice from 1/2 lemon
  • 1 teaspoon of Dijon mustard
  • 1/2 teaspoon of salt
  • A pinch of Cayenne pepper
  • Thinly sliced radishes
  • Radish sprouts

  • Peel the eggs, cut them lengthwise into halves. Remove the egg yolk and transfer it into a mixing bowl. Place the egg halves on a serving plate. Smash the egg yolks with a fork. Add yogurt, olive oil, goat cheese, lemon juice and mustard and mix well until you have a smooth mixture. Season with salt and Cayenne pepper. Fill the mixture into the egg halves. Garnish with sliced radish and radish sprouts. Sprinkle with sea salt.

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