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This is a riff on a clas­sic recipe. Yes, there isn’t any pa­prika in here, but don’t panic. What you get is a nice tex­ture con­trast of the crunchy as­para­gus and soft eggs. The goat cheese and lemon juice adds some tang, and these 2 in­gre­di­ents will help cut through the yolks and may­on­naise.


boil, then shut off the burner and let the eggs sit for 12 min­utes. Use a timer. Yes, a timer. Other­wise, you’ll walk away from the stove, over­cook the eggs, and end up with gray-green yolks. That’s not pretty to look at, trust me on this! Cool, peel, and halve them. Care­fully re­move the yolks and re­serve the whites.

If you use re­ally fresh eggs, they will be hard to peel, so use older eggs. Or if you must use fresh eggs, af­ter they are done boil­ing, dip them in su­per cold wa­ter.

Com­bine the egg yolks, may­on­naise, mus­tard, goat cheese, lemon juice, and chives in a medium, non­re­ac­tive bowl (plas­tic or glass). Sea­son well with salt and pep­per, then mix well un­til the yolks are bro­ken up and the in­gre­di­ents are evenly in­cor­po­rated.

No­tice that I didn’t tell you HOW­much salt or pep­per to use. This is where your taste buds come into play. Start with a tiny pinch of each and then taste. Just fine? Leave it. Needs more heat? Bump up the black pep­per. You get what I mean…

If you want to be real cute— get a pip­ing bag and equip it with a star tip. Trans­fer your yolk mix­ture into the bag and pipe the mix­ture into the egg halves. Or, if you can’t be both­ered and you would rather just start eat­ing these lovelies sooner, spoon the yolk mix­ture into the re­served egg white halves. Top with thinly sliced, blanched as­para­gus tips.


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