Not your grandma’s deviled eggs

It’s Easter and for me, that means one thing. Eggs. Egg everything. Essentially it is an excuse for me to use a hard-boiled egg.

I am a true fan of eggs, I believe they are a very versatile food item. Eggs can easily be transformed into something that doesn’t resemble anything close to an egg and they also know how to keep it simple, staying true to form and can add to a dish without overdoing it.

So, circle back around to the trip I took down to New Orleans this winter. I found something very surprising that I’ve been saving for my deviled eggs this season. Well, for half of my deviled eggs — I dare not go a holiday without my traditional tasty eggs.

Different, and not your traditional deviled eggs, these are something else! Here’s a small tip — warn your guests before consumption. If in their minds they are anticipating a traditional deviled egg, they are in for a BIG surprise.

Deviled Egg Surprise

6 hard-boiled eggs
4 tablespoons goat cheese, room temperature
2 tablespoons mayonnaise
2 tablespoons mango chutney
2 tablespoons pecans, finely chopped
2 tablespoons celery, finely chopped
salt and pepper
fresh chopped parsley for garnish

• Halve the eggs lengthwise. Remove the yolks and add them to a medium-sized bowl. Mash the egg yolks with the back of a fork, then stir in the remaining ingredients. Add salt & pepper to taste.
• Pipe mixture into the egg white halves. Garnish with the chopped fresh parsley. Serve immediately or chill in refrigerator until ready to serve.