Summary
Mitch Prensky, chef-owner at Supper (now closed) in Philadelphia, shared this recipe with us. Hard-boiled egg yolks are mashed with goat cheese and chives, then scooped into the hard-boiled egg whites and topped with asparagus, for a springtime riff on deviled eggs.
To see more of Prensky’s deviled egg recipes, check out this story.
Ingredients
- 12 eggs
- 6 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 tablespoons fresh chèvre (goat cheese)
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons finely chopped fresh chives
- Kosher salt
- Freshly ground black pepper
- Blanched asparagus tips, thinly sliced, for garnish (optional)