We have a very dear friend, wife of an Episcopal priest, who always brings angel eggs to church events. I like that idea so much that I appropriated it when I came across this recipe. Chevre makes everything better, don’t you think?
Chèvre Deviled Eggs with Asparagus
(recipe from CHOW)
Cook + Prep Time: 30 minutes
Yield: 8-10 servings as hors d’oeuvre
6 tbsp mayonnaise
2 tsp Dijon mustard
2 tbsp fresh goat cheese
2 tsp lemon juice
2 tsp fresh chives
2-6 asparagus spears
Hard-boil 12 eggs, cool, peel, halve, and carefully remove the yolks; reserve the whites.
Combine egg yolks, mayonnaise, Dijon mustard, fresh goat cheese, freshly squeezed lemon juice, and 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.
Thanks to Pinchy Cooks for the heads-up on this recipe!