15 March, 2015

Deviled Egg with Bacon,Asparagus, and Shallots

Posted in : Appetizers, Holidays, Make Ahead, Party Ideas on March 15, 2015 by : Pamela Reynoso

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I like to slice my eggs on the short side.  They look cute and they stand up better, in my opinion. The goat cheese adds a nice creaminess and kick.  If goat cheese is not your thing cream cheese would be a nice substitute to bring the creaminess to the eggs.

What To Do:

6 Hard Boiled Eggs

3 Tablespoons Goat Cheese

2 Tablespoons Mayo

Salt and Pepper

Cooked Bacon

Cooked Asparagus

Diced Shallots

 

 

What To Do:

Slice the eggs in half and remove the yolks.  If you are slicing them on the short end, slice a small piece off the top of the egg so that it will stand.  Add the room temperature goat cheese and mayo to the yolks and mix well. You may need to add more mayo to get the right creamy consistency.  Add salt and pepper to taste.

Place the yolk mixture into a zip lock bag.  Snip the one of the ends of the bag so that you can pipe the yolks into the egg whites.  Sprinkle the eggs with the shallots and stick in the bacon and asparagus.  Enjoy.