Deviled eggs are always a hit at picnics and cookouts. Take your next batch up a notch with Wisconsin Cheese and other flavorful add-ins.
Each recipe makes 12 deviled eggs. Begin by hardboiling 6 eggs, peeling, halving lengthwise and removing yolks to small mixing bowl. Then proceed: 1. Pub Cheese & Bacon Eggs
4. Buffalo & Blue Eggs
Filling: Combine yolks, 1/2 cup Wisconsin horseradish pub cheese, 1 1/2 teaspoons mayonnaise, 1 1/2 teaspoons chopped green onions.
Filling: Combine yolks, 3 tablespoons softened butter, 2 tablespoons hot sauce (or to taste).
Garnish: Additional chopped green onions, 3 slices bacon, cooked and crumbled. 2. Inside-Out Scotch Eggs Filling: Combine yolks, 1/4 cup mayonnaise, 3 teaspoons spicy brown mustard, 1/3 cup shredded Wisconsin sharp cheddar, 3 tablespoons spicy breakfast sausage (cooked and crumbled), salt, pepper, thyme. Garnish: Panko breadcrumbs toasted in olive oil 3. Tangy Deviled Eggs Filling: Combine yolks, 6 tablespoons Wisconsin quark cheese, 1 teaspoon Worcestershire sauce, 2 teaspoons Dijon mustard, 1 1/2 teaspoons lemon zest, salt and pepper to taste, 3 teaspoons chopped radish sprouts. Garnish: Additional sprouts
Garnish: 2 tablespoons crumbled Wisconsin blue cheese, 3 teaspoons minced celery, additional hot sauce 5. Lobster Mascarpone Eggs Filling: Combine yolks, 1/2 cup Wisconsin mascarpone cheese, 1/2 cup chopped cooked lobster meat, salt, dash cayenne pepper, 1 1/2 teaspoons lemon zest, 2 tablespoons lemon juice, 2 tablespoons chopped tarragon. Garnish: Additional tarragon & lobster
A magazine about cooking and entertaining with Wisconsin Cheese.