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