This twist on an old back-yard favorite is a real winner.  Creamy Allegheny Chèvre elevates this Aunt-inspired classic to a whole new level.  You may find yourself with a Tupperware container full in the fridge at all times.
This is another simple summer appetizer.  You know the basics:  hard boil the eggs, peel them, halve them and set aside the yolks.  Mix the yolks with Allegheny Chèvre -- we used about half a log for a dozen eggs.  Add a few tablespoons of your favorite dijon mustard and a few tablespoons of light mayonaise.  Mix in a healthy dash of hot sauce, and season with salt and pepper.  Mix well and spoon into the halved egg whites.  

From here, top as you feel inspired.  We topped with some beautiful Spanish white-anchovies and a sprig of fresh parsley.  It was fabulous.  Enjoy.


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