Devilish Eggs - with Soft Okanagan Goat Cheese
by Leanne Vogel, Holistic Nutritionist and Wellness Expert, Healthful Pursuit
Gluten-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
Devilish eggs filled with goat cheese, roasted red pepper and paprika. A simple (and a bit mischievous) Halloween snack!
- 4 large eggs
- 1 red bell pepper, sliced in half with seeds removed
- ¼ cup Happy Days Soft Unripened Okanagan Goat Cheese
- 2 tablespoon olive oil mayonnaise
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 slice red bell pepper cut into small triangles
- 1 small knob of cucumber, skin removed and cut into long strands and triangles
To hard boil the eggs, bring a medium-sized pot of water to a boil. Place one egg on the end of a spoon and gently place in the pot. Repeat until all eggs are swimming in the pot. Cook for 10 minutes. Make sure it’s a gentle boil and not rapid. Once complete, remove from pot and place in ice water. Allow to sit for 5 minutes then crack on the counter and remove the shell.
Meanwhile, preheat oven to a low broil setting. Place halved bell pepper on a cooking sheet cut-side down. Place in oven for 20-25 minutes or until top is charred. Remove from heat and allow to cool. Once cooled, remove skin.
Slice hard boiled eggs lengthwise. Remove the yolk and place in the bowl of your food processor or blender with roasted red pepper, goat cheese, mayonnaise, onion powder, and paprika. Process until smooth.
Place egg white sections on a clean plate and fill with red pepper filling.
Top with bell pepper triangles and cucumber skin pieces.
Place in the fridge to cool for a couple of hours before serving.