Family and friends will love this cheesy version of classic deviled eggs.
Growing up, I really never liked deviled eggs. I think because the traditional way is heavy with mayonnaise and I just absolutely do not like mayo. It is just one of those foods that gives me the heebie jeebies. I don’t mind that I dislike mayo, because as a dietitian, I always encourage others to cut back on condiments like mayo and to use other substitutes like yogurt instead.
Don’t even get me started about cilantro. I think it tastes like soap. We can talk about that another day. Let’s get back to these deviled eggs. I wanted to make them cheesy, but also pop with flavor. That’s why I chose the horseradish variety for this recipe. Of course, you can always substitute with any kind of cheddar you would like. #cheddaisbetta
What’s that delicious crispy garish? Keep scrolling.. you won’t be sorry.
By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes associated with the contest. I was not compensated for my time.Print
Cheesy Deviled Eggs with a Cheese Crisp
- Yield: 12 1x
- 6 eggs
- 1/2 cup Cabot horseradish cheddar cheese, finely grated
- 2 tbsp Cabot plain Greek yogurt
- 2 tbsp dijon mustard
- 1 tbsp chives, finely chopped
- (optional): garnishes: additional chives, paprika, cheesy crisp
- Place 6 eggs in a pot and fill with cold water, covering the eggs by an inch. Bring the water to a boil, uncovered. Turn off the heat and cover the pot. As soon as the water comes to a boil, remove the pot from heat and cover. Leave the eggs in the covered pan for 10-12 minutes. Remove from water, Chill, and peel.
- Cut each egg in half and scoop out the yolk into a bowl. Add the horseradish cheddar cheese, yogurt, dijon mustard, and chives. Mix well.
- Stuff the egg whites with the yolk mixture. Garnish with chives, a sprinkle of paprika, and a cheesy chip.
Let’s talk about these cheesy crisps. It will change your life. Okay, maybe a little dramatic, but if you are a cheese lover you understand. 😉
Confession: I had to make extra cheesy crisps for the pictures because I may have snacked on the first batch a little too much.
- Yield: 12 cheese crisps 1x
- 1/4 cup your favorite cheddar cheese
- Preheat oven to 350 degrees.
- Finely grate cheddar cheese.
- Using a teaspoon, make 12 small piles of cheese about an inch apart on a baking sheet. (if using an aluminum baking sheet, use parchment paper)
- Bake in the oven for 5-7 minutes until cheese has full melted and golden brown.
- Remove pan from oven and let cool for cheese to harden before removing from the pan.
- Use as a garnish, or to simply munch on!
Don’t know what to make this weekend for Super Bowl Sunday? Welp, I think you know what you’re making now!
Love, love, love deviled eggs! And with a cheese crisp – that sounds amazing! Cilantro tastes like soap/dirt to my husband too. He can’t stand it which is sad for me because I love it!
Mmmmm, I love making healthier versions of deviled eggs! Looks great!
xoxo Sarah Grace, Fresh Fit N Healthy.
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