Deviled Eggs with Sundried Tomato & Goat Cheese


by Melissa Jones

Posted on March 27, 2013 at 1:43 PM

Sundried Tomato & Goat Cheese Deviled Eggs


    12 Eggs

    1/8C Mayo

    1/4# Goat Cheese(Or Cream Cheese)

    1/2 White wine

    1 oz Sundried Tomatoes

    3 cloves roasted garlic

    1/2 Lemon

    Kosher Salt & Black Pepper to taste

    2 t Chives, Snipped



Boil Eggs for 12 minutes in salted water, drain, and cool in ice water. 

Once Cool, Carefully Peel eggs, Split lengthwise and remove & reserve yolks, setting "empty" whites aside.

Bring wine to a simmer, add in sundried tomatoes, remove from heat, and allow to sit for 10 min.

Place yolks, Mayo, cheese, softened Sundried Tomatoes (drained), and garlic to food processor bowl and process until smooth.

Taste yolk mixture, seasoning with salt, pepper and lemon juice to taste.

Using a piping bag or re-sealable kitchen bag with a corner cut out, pipe filling into whites.

Top with a sprinkle of chives, and serve alongside Pesto Deviled Eggs.