Goat Cheese Deviled Eggs

Thanks to Son and Chef “thejobert” for this recipe! Various Deviled Egg recipes have been in print since 1786, although spiced hard boiled eggs have been around in some form since Ancient Rome. Just about absolutely anything can go into a deviled egg. Most common is mayonnaise and after that add away! Deviled eggs are on many menus in the southern states of Georgia and South Carolina, for brunch, lunch and as evening appetizers.

Course Appetizer, Brunch

Cuisine North American

Keyword eggs, Goat Cheese, thejobert

Ingredients

2 hard boiled eggs 0 CHO
2 TBSP 32 gr room temperature soft goat cheese (chevre) 2.1 CHO
2 TBSP cream 0 CHO
½ TBSP finely diced chives or green onion 0 CHO
Roasted Red Peppers and chives for garnish

TOTAL CHO 2.1 CHO

TOTAL WEIGHT OF STUFFING= 92 GRAMS
92 GRAMS DIVIDED BY 4 EGG HALVES = 23 GRAMS
EACH EGG HALF = .5 CHO

Instructions

Cover 2 eggs with water and bring to boil, medium high heat. When eggs start to boil reduce heat slightly and boil for 10 minutes. Remove from heat, drain water and run cold water over eggs until cool. Refrigerate eggs.
Peel egg and cut in half lengthwise when ready to prepare. Remove yolk to a small dish and mash with a fork.
Prior to serving, let goat cheese rest at room temperature 20 minutes. Mix cheese, cream, egg yolks and diced chives. Place 23 grams of stuffing in each egg half.
Garnish with more chives and roasted red peppers.
*Other herbs work really well, such as tarragon or dill. Garnish as you wish. Can be made ahead. Cover and refrigerate.