Appetizer Recipes
Mascarpone Deviled Eggs
Yield: 12 servings
Ingredients
- 6 hard-cooked eggs, cooled and peeled
- 1/4 cup Wisconsin Mascarpone Cheese
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon dry mustard powder, or to taste
- 1/2 teaspoon anchovy paste, or to taste
- 1 tablepoon parsley, minced
- 1 tablespoon fresh chives, finely chopped
- 12 Wisconsin Gruyère Cheese curls
- Crumbled fried bacon or pancetta bits for garnish (optional)
Instructions
- Halve the hard-cooked eggs lengthwise and carefully remove yolks. Place yolks in bowl. Set white aside on work surface or tray.
- Thoroughly mash yolks with fork. Add Mascarpone, mayonnaise, mustards, anchovy paste and herbs. Blend filling to desired texture--smooth or slightly chunky. Taste and season with salt if needed.
- Fill egg whites with yolk mixture, lightly spooning in or piping with a pastry bag.
- Garnish with Gruyère curls and bacon bits, if using.
Notes
Mascarpone Deviled Eggs may be made 1 day ahead and refrigerated, covered with plastic wrap. If making ahead, garnish just before serving.
Attribution
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin