Saturday, March 10, 2012

Goat Cheese Deviled Eggs

I am a huge fan of having a stash of deviled eggs in the fridge.  I'm working on getting some weight off, and I am focusing on a 7-day carb cycle.  Having some low-carb/high protein things that are tasty and easily available is a good way for me to stay on track.
For this easy-to-make recipe you will need:
6 eggs, previously hard-boiled
3-4 Tablespoons mayonnaise
1 tsp dried mustard powder
1/2 to 1 tsp hot sauce (optional)
3 or more Tablespoons soft goat cheese (chevre)
1/2 teaspoon of ground ancho chili powder (or other chili powder)
1/2 teaspoon regular or smoked paprika
1/2 teaspoon tumeric
pinch salt
Ancho chili powder is dried, roasted poblano chili (a bit milder and smokier tasting).
Use regular chili powder if you can't find this.  
Whenever possible, use bulk and replenish fairly often, as spices lose their potency after a few months!

coarse sea salt

I used this hot sauce, but any red sauce will work just as well.
This can be found in the Asian food area of your grocery store (I hope).

I replenish my dried mustard into this old tin!

Remove shells from boiled eggs and cut into halves, lengthwise.  Remove the yolks and place them in bowl.  Place boiled egg white halves in a shallow dish, preferably one that can be covered.
Using a fork, mash the yolks until well crumbled.  Add goat cheese, mayo, and hot sauce and mix well until you reach a smooth consistency.  Add remaining ingredients.
Spoon portions into the hollowed area of each egg white.  Finish with a tiny dash of paprika to add color.

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