These tasty mascarpone deviled eggs may be made 1 day ahead and refrigerated, covered with plastic wrap. If making ahead, garnish just before serving.

Mascarpone Deviled Eggs

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

1. Halve the hard-cooked eggs lengthwise and carefully remove yolks. Place yolks in bowl. Set white aside on work surface or tray.
2. 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.
3. Fill egg whites with yolk mixture, lightly spooning in or piping with a pastry bag.
4. Garnish with Gruyère curls and bacon bits, if using. May be made 1 day ahead and refrigerated, covered with plastic wrap. If making ahead, garnish just before serving.

Makes 12 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.