When I was growing up, one of my favorite events was the Potluck lunch. There were one or two cute, little old ladies in our community who made the most yummy deviled eggs for the lunches. And if you weren’t one of the first people in line, you missed out on these delicious treats.
Since then, I’ve thought about those deviled eggs many times but never seriously considered making them myself because they seem high maintenance. But during my last trip to my Mother’s house, I discovered a beautiful deviled egg platter hiding among the many beautiful dishes in her cabinets. I snagged the dish and have been looking for the perfect opportunity to debut it since.
Last weekend offered me just the chance in the form of a bridal shower brunch. I decided to tackle the long feared deviled egg and started searching for recipes online. I found many that called for the standard mustard, relish, salt and pepper ingredients but one particular recipe intrigued and challenged me all at the same time, Thanks to the Gourmet Live blog for these amazing California Dream Deviled Eggs:
Place the eggs in a saucepan just large enough to hold them all in one layer (I made 18 eggs). Add water to cover by 1 1/2 inches. Add 1 tablespoon salt. Bring to a full rolling boil. Cover, remove from heat and let stand, covered, for 20 minutes. Pour off hot water and fill plan with cold water and a handful of ice for 15 minutes or until cool. Pour off the water. Peel eggs under cold running water.
Purée yolks with 2 1/2 ounces fresh mild goat cheese, 3 tablespoons milk, ¾ teaspoon Dijon mustard. Season with salt and pepper and pulse in 2 ½ tablespoons chopped dill. Fill whites.
And if you want to semi-Treif it up, throw in a few Baco Bacon Flavor bits!
The goat cheese adds such a unique twist to the traditional deviled egg and was such a surprise to the guests at the shower. I only had 4 deviled eggs left and I happily ate them myself.
Enjoy and Happy Kosher Treif Cooking!
Kosher Treif Cooking 