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Ms. Eleanor's Recipes...Deviled Eggs with Goat Cheese and Pickle Relish
Deviled Eggs with Goat Cheese and Pickle Relish 7 large eggs 4 tbsp crumbled goat cheese 4 tbsp fresh thyme leaves 2 tbsp mayonnaise 1tsp hot sauce 1 tsp Dijon mustard 1/4 tsp salt 3 tbsp sw…
From the archive. This report was published on this domain by the community newspaper that ran here before City Home. We keep it online because the record is worth keeping; prices, dates and contacts in it are historical.
Deviled Eggs with Goat Cheese and Pickle Relish
7 large eggs
4 tbsp crumbled goat cheese
4 tbsp fresh thyme leaves
2 tbsp mayonnaise
1tsp hot sauce
1 tsp Dijon mustard
1/4 tsp salt
3 tbsp sweet pickle relish
1 tbsp fresh thyme leaves
- Place eggs in a dutch oven; add water to 1 inch above eggs. Bring to a boil; immediately remove from heat. Cover and let stand 12 minutes. Drain and return eggs to pan. Fill pan with cold water and ice. Let stand 5 minutes or until eggs are thoroughly chilled.
- Peel eggs under cold running water. Cut eggs in half lengthwise. Remove yolks and place in a small bowl. Arrange egg white halves on a serving tray.
- Mash yolks with a fork; add 1 tbsp goat cheese and next 6 ingredients, mashing until smooth. Stir in pickle relish. Spoon or pipe yolk mixture into egg white halves. Top with remaining 3 tbsp crumbled goat cheese and fresh thyme. Cover and chill until ready to chill.