Deviled eggs get all dressed up for brunch! A creamy mixture of goat cheese and cooked egg is the perfect vessel for an aromatic blend of dried herbs including rosemary and thyme. Top with a crisp radish garnish for color and crunch.
10m
PREP TIME
149
CALORIES
7
INGREDIENTS
Deviled eggs get all dressed up for brunch! A creamy mixture of goat cheese and cooked egg is the perfect vessel for an aromatic blend of dried herbs including rosemary and thyme. Top with a crisp radish garnish for color and crunch.
10m
PREP TIME
149
CALORIES
7
INGREDIENTS
Ingredients 6 (2 halves) Servings
- 6 hard-cooked eggs, peeled
- 1/4 cup mayonnaise
- 2 tablespoons goat cheese
- 1/4 teaspoon McCormick Gourmet™ Organic Crushed Rosemary
- 1/4 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 1/4 teaspoon McCormick® Coarse Ground Black Pepper
- 1 radish, halved and thinly sliced
INSTRUCTIONS
- 1 Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
- 2 Stir in mayonnaise, goat cheese, rosemary, thyme and black pepper until smooth and creamy. Spoon or pipe yolk mixture into egg white halves.
- 3 Refrigerate 1 hour or until ready to serve. Top each with a radish slice.
NUTRITION INFORMATION
(per Serving)
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