Deviled eggs are one of my favorite appetizers.  The addition of goat cheese makes these super creamy with a little sour kick.  If goat cheese is not your thing you can always make them with mayo or even cream cheese.

Some of my other favorite deviled eggs are topped with bacon,  bacon and asparagus, and bacon with arugula.  Seems to be a theme here with bacon.  All these, and the egg pictured below, start with the same base so it is easy to make a few different types quickly.

What You Need:

Bacon and Chive

Hard Boiled Eggs

4 oz Goat Cheese

1 Tablespoon Dijon Mustard

Salt and Pepper

Sliced Prosciutto

Sliced French Pickles

2 Tablespoons Minced Shallots

What To Do:

Peel the eggs and slice in half.  Remove the yolks and place in a bowl.  Add the goat cheese, mustard, and sprinkle with salt and pepper.  Mix together and taste.  Add more cheese, mustard, and salt and pepper as needed.  Place the yolk mixture into a ziplock bag and make a small cut in one of the bottom corners of the bag.  Pipe the yolk into each egg white, add the pickle and a slice of rolled prosciutto on top, sprinkle with minced shallots.