Mascarpone Deviled Eggs

Mascarpone Deviled Eggs

prep time

minutes
cook time

minute
servings
12
eggs

Ingredients











Cooking Instructions

1

Halve the eggs lengthwise and carefully remove yolks. Place yolks in bowl. Set whites 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. Fill egg whites with yolk mixture, lightly spooning in or piping with a pastry bag. Garnish with alpine-style cheese 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.


Ingredients











Cooking Instructions

1

Halve the eggs lengthwise and carefully remove yolks. Place yolks in bowl. Set whites 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. Fill egg whites with yolk mixture, lightly spooning in or piping with a pastry bag. Garnish with alpine-style cheese 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.


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