These unique deviled eggs are filled with a delicious goat cheese filling and topped with fresh chives. They're an easy appetizer (made in under 30 minutes) for the holidays, party...or just because.
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Deviled eggs are one of my favorite appetizers! They're easy to make, look fancy, and of course, taste delicious.
This deviled egg recipe uses a unique twist. Not only do we add a little spice to the filling with some sriracha, but also goat cheese. This is a winning combo that will keep you coming back for more!
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What You'll Learn In This Recipe
- My favorite method for making hard-boiled eggs.
- Tips to get the best tasting filling (always taste before seasoning).
- How to prep the deviled eggs ahead of time for a party or event.
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Ingredients You Need
You'll find a few "unusual" ingredients for these deviled eggs, but they're what make the filling creamy, cheesy, and totally unmatched!
- Eggs: It's actually better to use slightly older eggs for this recipe. They will be easier to peel.
- Goat cheese: Any brand will work.
- Mayonnaise: This is a classic ingredient in deviled eggs. I love using Duke's mayo.
- Sriracha: You can use additional sriracha if you want the deviled eggs to be even spicier.
- Chives: Opt for dried chives if fresh ones aren't available.
See the recipe card below for a full list of ingredients and measurements.
How To Make This Recipe
Step 1: Place cold eggs in a saucepan and cover completely with cold water. Bring to a boil over high heat, then turn off the heat and let the eggs sit in the hot water for 12 minutes.
Step 2: To stop the cooking, transfer the eggs to an ice bath and allow them to cool completely, about 10 minutes. Tap the egg gently all over the counter to crack the shell. Start peeling from the bottom, where the air pocket is, for a clean peel.
Step 3: Slice the eggs in half lengthwise and remove the yolks. Add the yolks, goat cheese, mayonnaise, and sriracha to a food processor or blender. Blend until smooth and creamy, then taste and adjust the seasoning with salt and pepper as needed.
Step 4: For a prettier presentation, pipe the filling into the egg whites. Or, simply spoon it in if you’re feeling a little lazy. Finish with a garnish of fresh chives!
Expert Tips
- Make Ahead: Prep these deviled eggs up to 2 days ahead of serving. Store the boiled egg whites and filling separately in the refrigerator. Before serving, fill and garnish.
- Depending on what goat cheese you use, you may not need additional salt for seasoning. Taste the filling first before adding more salt to the recipe.
- Are you having a hard time peeling your boiled eggs? It's easier to peel eggs that aren't super fresh. If possible, store the eggs in the fridge for 1–2 weeks before boiling.
Recipe FAQs
Be sure the eggs have fully cooled before peeling them.
To peel cleanly, tap the shell all over the counter to create small cracks. Start peeling from the bottom of the egg, where the air pocket is located.
You can peel the eggs in a bowl of water, as the water helps release the shell.
This means that you've overcooked the egg.
While there are many different ways to make hard boiled eggs, I prefer the method listed below in the recipe card because it slowly and gently cooks the eggs so they aren't overdone.
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Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below. Have questions as you're cooking? Leave a comment below, and I'll help!
Chive Goat Cheese Deviled Eggs
Equipment
- saucepan with lid
- food processor or blender
- piping bag and tip (optional)
Ingredients
- 6 large eggs
- 4 ounces goat cheese softened to room temperature
- 2 tablespoons mayonnaise
- 2 teaspoons sriracha
- ¼ teaspoon Morton kosher salt
- ⅛ teaspoon finely ground black pepper
- fresh chives for garnish (optional)
Instructions
- Add eggs to a medium sized saucepan and fill with cold water just until the water covers the eggs. Place the saucepan over high heat until boiling. Immediately, turn off the heat, cover with a lid, and allow the eggs to sit for 12 minutes.
- Transfer the eggs to an ice bath, and allow to sit for an additional 10 minutes. Once completely cool to the touch, peel.
- Slice the eggs in half lengthwise, and remove the yolks. Add egg yolks, goat cheese, mayonnaise, and sriracha in a high-powered food processor or blender. Cover and blend on high speed until creamy and fully combined. Taste and mix in salt and pepper, as needed.
- Fill each egg white with the egg yolk mixture using a spoon or piping bag fitted with a round tip. Garnish with a piece of chive. Serve immediately, or store in the refrigerator until you’re ready to serve.
Tan
I just made these for my wife's birthday dinner and she loved them! The perfect combo of spicy and tangy in our opinion. Thanks for the recipe!
Jessica Mode
Hi Tan! I'm so glad you guys loved the recipe as much I do 🙂