Topping on fresh ingredients to one of the most classic finger foods.

It’s hard to say who perfected the classic deviled egg recipe, but these culinary delights have been popping up in U.S. cookbooks since the 1930s. Thankfully, deviled eggs are making a comeback in the culinary world, and you can add any ingredients you’d like. Try making these bacon and goat cheese deviled eggs for guests at the next party or for your Easter brunch!


2 heads garlic
18 large eggs
10 slices thick-cut bacon
18 asparagus spears, woody stems removed
1 pinch each of salt, pepper, and garlic powder
1/2 cup mayonnaise
1/4 cup plain greek yogurt, full fat
1 1/2 table spoons dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2 ounces goat cheese, crumbled
1/2 teaspoon smoked paprika
2 tablespoons fresh chives


  1. Preheat the oven to 350 degrees. Slice o the tops of the garlic and drizzle with
    olive oil. Wrap the garlic tightly in aluminum foil, then place it in the oven to roast
    for 45-60 minutes or until the cloves are golden. Remove the garlic and unwrap to
    allow cooling. You can also do this a day or two ahead of time.
  2. Place eggs in large pot of bolling water for 8-10 minutes. Place the pot in the
    sink, and fi ll it with cold water and ice to cool the eggs down immediately. Let cool
    for 30 minutes or so.
  3. While the eggs are cooling, cook the bacon until it’s crisp. Place the bacon on a paper towel and keep 1-2 tablespoons of the grease in the skillet. Cook asparagus in the skillet, then sprinkle it with salt, pepper, and garlic powder. Cook until slightly softened.
  1. After 30 minutes, peel eggs and place on a paper towel. Slice a tiny piece o
    the bottom of the egg so it can stand. Slice o the upper half of the egg to reveal
    the yolk. Gently scoop the yolk out of each egg, trying not to destroy the whites.
    Do this patiently and gently.
  2. Crumble bacon in a food processor, then place it in a bowl. Do not clean out
    food processor. Add egg yolks, mayo, yogurt, mustard, salt, pepper, and roasted
    garlic cloves (squeezed out of the bulb), and a drizzle of reserved bacon grease.
    Blend until creamy and mousse-like. Scoop out mixture and pipe into egg whites
    with a pastry bag. Stick in cut asparagus spears. Sprinkle bacon, goat cheese
    crumbles, and chives on top.
Bacon and Goat Cheese Deviled Eggs