Asiago Deviled Eggs
These delicious and oh-so-creamy asiago deviled eggs are a party appetizer that wows. The asiago takes command, while the mustard and cayenne layer in a hint of spice. Next, the cornichon garnish adds acidity and texture for an overall superb deviled egg.
Pine Valley in Newton, Wisconsin, makes my favorite go-to Asiago spread cheese. They are the number one awarded cheese spread in their industry! You will understand why once you sample their flavors.
If you want to up your appetizer game, these deviled eggs pair beautifully with Cocktail BBQ Riblettes. The creamy tang of the egg is ideal with the smoky, spicy, and crispy riblettes.
Deviled eggs are that perfect appetizer that fits just about any occasion where people gather. In addition to being delicious, they can be made ahead of time. These are easy to pull together since the ingredients are not chopped, sliced, minced, or baked. The spread cheese is ready to go into the mix!
Asiago Deviled Eggs
- 6 hard boiled eggs peeled and halved length wise
- 4 tbsp Aged Asiago spread cheese Pine River if available
- 2 tsp mayonnaise
- 1 tsp white wine vinegar
- 1 tsp Dijon mustard
- 3 dashes cayenne
- smoked paprika
- cornichons sliced
- pimento finely chopped
- Place the eggs in a large sauce pan. Cover with cold water. Bring to a boil and then simmer eight minutes. Immediately move to a large bowl filled with ice water. Let sit one hour.6 hard boiled eggs
- Slice eggs horizontally. Remove the yolks and add to a small bowl. Mash with a fork. Add the additional filling ingredients and stir with a small fork to combine. Taste and balance flavors to your liking.4 tbsp Aged Asiago spread cheese, 2 tsp mayonnaise, 1 tsp white wine vinegar, 1 tsp Dijon mustard, 3 dashes cayenne
- Lay the cooked egg white halves so the opening is up. Add the filling mixture into a piping bag with a large enough tip to allow the mixture to flow and generously fill each hole.
- Garnish with slices of pickle and bits of pimento. Serve immediately or hold in the refrigerator for up to 4 hours.cornichons, pimento, smoked paprika
De Froid Tip: Textures
Let’s talk textures since we’re on cheese spread. I remember the first time I bit into a char-grilled bar burger that had spread cheese. The burger was smoky and had crispy umami bites, and the bun had been toasted, adding more flavor. Then that creamy cheddar spread hit my palette and started oozing between the burger and the bun.
This Aged Asiago Steak Burger is an updated rendition. The textures and flavors made this an unforgettable burger. Next time you want to take your appetizers, meals, and parties to a new level, consider the textures of the foods you’re making and how they work together.
Welcome to Foodie de Froid!
If you love real food, take pleasure in eating, and strive for mouth-watering flavor, you have come to the right place. Here the star of the show IS the food, presenting it in a way that makes it shine.
We feature many appetizers and individual-sized recipes as a purposeful way to experience and share food.
Our mouth reacts to flavors in a transitional way. That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal. Yet after the first few bites, our mouths and minds adjust, and that experience deadens.
Thus, the tasting experience! We served 14 consecutive courses at my last tasting party. Each was purposely selected to bring new flavors, textures, and presentations, creating surprises and wow moments throughout the night.
The recipes are documented with ingredients we love. Yet my greatest hope is to have you understand why the recipes work and eventually make them into your personal version using your favorite ingredients and presentations.