Deviled Eggs with Chevre & Cucumber Caviar

Houston has only a few short months of  “California-ish” weather. Now is the ideal time for bike rides and picnics. No picnic would be complete without cheese, wine and deviled eggs.

This is a classic recipe for deviled eggs that has been verbally shared in my family since the 1950’s. The addition of fresh chevre and cucumber caviar is my dairymaid touch. Happy Sunday and enjoy!

5 eggs

1/2 of one portion of plain Pure Luck Chevre (about 4 oz)

1 tablespoon Dijon mustard
1 tablespoon mayonnaise

1 – 2 teaspoons fresh lemon juice

1 tablespoon chives, finely sliced

1 small shallot, very finely chopped

2 – 3 cornichon pickles, very finely chopped

Pinch smoked paprika

Freshly ground black pepper and sea salt, to taste

For garnish:

2 tablespoons cucumber caviar

Fresh dill

* Yields 10 deviled eggs

* Cornichon pickles available at the warehouse

Directions:

Set eggs out at room temperature for 10 minutes (this makes them easier to peel). Place eggs in a small pot, and cover with water. Bring to a boil, and cook for about 12 minutes. Drain hot water, run cool water over eggs, and peel while still warm. Slice in half lengthwise; reserving yolks in a mixing bowl and whites on a serving platter.

Add the remaining ingredients to mixing bowl and blend with a hand mixer until smooth. Season to taste with salt and pepper.

Using a pastry bag with a 1/2 inch round tip; pipe the mixture into the cavity of each egg white. For cucumber caviar: peel the skin from a cucumber. Using the meaty part of the fruit without seeds, cut a thin piece that is 1/8 – 1/4 of an inch thick. Slice into matchsticks and then in 1/8 – 1/4 inch squares. Before serving, spoon a little caviar on top of each egg and garnish with fresh dill.