Deviled Eggs with Laura Chenel’s Chèvre and Pesto

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These are easy and delicious!  Comments from tasters has been that they are more  “cheesy” than “eggy.” If you want a smaller bite for a dressier occasion, the filling would work well on toast points or crackers.  You could “sieve” or finely chop the whites and have an inside out deviled egg.

Makes 12 deviled eggs

Ingredients

½ cup Laura Chenel’s Original Log

6 large eggs*

3 teaspoons of basil pesto (purchased or your own favorite recipe)

½ teaspoon Dijon mustard

1 tablespoon mayonnaise

Salt and pepper to taste

Aleppo pepper** or Smoked paprika (optional)

Instructions

  • Place eggs in a sauce pan that can accommodate them in one layer. Cover eggs with cold water. Bring to a boil over medium-high heat. When the water comes to a boil, turn off the heat and cover the pan with a tight fitting lid. Leave the eggs, undisturbed, for ten minutes (timing is very important here). Drain the hot water from the eggs and run cold water over the eggs until cool to the touch. Let the eggs sit in the cold water for five to ten minutes and then crack the shells gently. Peel the eggs starting at the smaller pointed end. Running cold water onto the egg while you are peeling it will help to remove the shell.

  • So that you have centered eggs, note the location of the yolk. Carefully, cut the eggs in half.

  • Remove the yolks from the whites to a small flat bottomed bowl. Using a fork, mash the yolks thoroughly. Stir in the pesto, Dijon, chèvre and mayonnaise until well blended. Since some pestos can be quite salty, taste for seasoning and add salt and pepper if necessary.

  • Fill the egg whites with the yolk mixture using either a piping bag and tip or a spoon. Garnish with Aleppo pepper or smoked paprika.

Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s Chèvre

* The egg cooking instruction is a method used by many chefs. The eggs can be cooked using your favorite method if desired. Another tip is to use eggs that are a couple of weeks old. Very fresh eggs are difficult to peel because the inner membrane is very close to the shell.

**Aleppo pepper is a Turkish crushed chili with ancho-like flavor, slightly tart with a mild heat.