Directions
SLICE eggs lengthwise in half. REMOVE yolks; place in medium bowl.
ADD goat cheese, mayonnaise, gherkins, Sriracha sauce, mustard, garlic salt and onion powder. MASH until well blended.
DIVIDE yolk mixture evenly between egg whites.
SPRINKLE top of each filled egg white with some of the prosciutto and chives before serving.
Ingredients
- 12 large hard-boiled EGGS, peeled
- 4 oz. soft goat cheese, at room temperature
- 1/3 cup mayonnaise
- 3 tbsp. minced gherkins OR cornichons
- 1 tbsp. Sriracha sauce
- 2 tsp. Dijon mustard
- 1/2 tsp. garlic salt
- 1/4 tsp. onion powder
- 2 oz. prosciutto, chopped into small pieces
- 2 tsp. chopped fresh chives
Tips
Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
This recipe is an excellent source of choline, and a good source of vitamin A and protein.
To hard-boil eggs: PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large) COOL completely under cold running water and peel.
Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
Per serving: 1/12 Recipe
- Calories 159
- Total fat 13 g
- Saturated fat 4 g
- Polyunsaturated fat 4 g
- Monounsaturated fat 3 g
- Cholesterol 200 mg
- Sodium 363 mg
- Carbohydrates 1 g
- Fiber 0 g
- Sugar 1 g
- Protein 10 g
- Vitamin A 121 mcg
- Vitamin D 1 mcg
- Folate 25 mcg
- Choline 150 mg
- Calcium 71 mg
- Iron 1 mg
- Potassium 84 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.