Chopped Cheese Deviled Eggs
Chopped Cheese Deviled Eggs – meet the bold, beefy vibes of a NYC chopped cheese sandwich with classic deviled egg yolks in one irresistible bite. Perfect for shaking up your appetizer game or satisfying a late-night craving!
Raise your hand If you’re a fan of unexpected flavor mashups?
Well, let me introduce you to my latest culinary idea: Chopped Cheese Deviled Eggs. This isn’t your grandma’s deviled egg platter. It’s a flavor fusion that takes the creamy, tangy comfort of deviled eggs and spikes it with the gritty, savory soul of a New York chopped cheese sandwich.
Backstory on Chopped Cheese & Deviled Eggs
The chopped cheese sandwich is a bodega staple born in Harlem that brings ground beef, melted cheese, onions, and a mess of seasonings, all chopped together on a griddle and stuffed into a roll. It’s messy, hearty, and unapologetically bold.
Deviled eggs trace their roots back to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as a luxurious appetizer for the elite.Now are the polished darlings of picnics and potlucks, with their smooth yolks whipped into a creamy filling and piped back into delicate whites.
Why this Mash-Up Works
At first glance, these two seem like culinary opposites: one is a street-food legend, the other a refined classic. But that’s exactly what makes this pairing go together! Think of it: the rich, spiced beef and gooey cheese vibes of a chopped cheese mingling with the velvety yolk base of a deviled egg. Match made in heaven!
Well, in case you are feeling sassy and want a few more deviled egg ideas give these recipes a try: Easy Shakshuka Deviled Eggs, Deviled Egg Chickpea Pasta Salad, or Deconstructed Pork Belly Deviled Eggs.
Ingredients Used to Make Chopped Cheese Deviled Eggs
Chopped Cheese Deviled Eggs are a creative mashup of the classic deviled egg and the iconic New York chopped cheese sandwich, blending creamy, tangy elements with bold, savory flavors. Here’s what you’ll need to make this dish:
- Eggs
- Ground beef
- Garlic powder
- Onion powder
- Dijon mustard
- Tabasco
- White wine vinegar
- Unsalted butter
- Yellow onion
- Iceberg lettuce
- Cheddar cheese slices
- Mayonnaise
How to Make Chopped Cheese Deviled Eggs
This mash-up is surprisingly simple to pull off, transforming a familiar appetizer into a standout. Here’s how to whip up these bad boys:
- Place 8 large eggs in a large saucepan. Fill the pot with cold water, covering the eggs by about an inch. Bring the water to a boil and then remove the pot from the heat and cover with a lid, and let it stand for about 12 minutes.
- Next, remove the eggs carefully and place them in an ice bath for at least 15 minutes to stop the cooking process. The cold shock also helps the shells release from the whites for easier peeling. Tap each egg on a hard surface to crack the shell, then roll it gently to break it up all over. Peel under running water or in the bowl if you’re having trouble. Set the eggs aside while you make the chopped cheese filling.
- In a medium skillet preheat to medium-high heat, melt 1 tbsp butter. Add the onions, salt and pepper. Cook the onions for about 5 minutes or until softened. Push the onions to the side of the skillet and add in the ground beef, breaking it up with a wooden spoon into small chunks. Season with salt, garlic powder, onion powder, and pepper.
- Once the beef is starting to brown add in the onions and continue to cook, flipping the ground beef to ensure it’s cooked through for about 6 to 8 minutes. Next, place three slices of cheese on top of the ground beef. Once melted, start using your wooden spoon to “chop” in the cheese until well corporated. Remove the skillet from the heat.
- Once cooled, take half of the chopped cheese mixture and place it on a cutting board. Using a knife gently chop the mixture. You want the beef to be small enough to fit inside an egg but also big enough to maintain texture. You will have leftover chopped cheese!!
- Next, slice the hard boiled eggs in half. Remove the yolks and place into a food processor followed by Dijon, Tabasco, white wine vinegar, and mayonnaise. Pulse until smooth. Next, add in 2 tbsp butter. Continue to pulse until smooth.
- Spoon the egg yolk mixture into a large bowl. Add in the chopped cheese and lettuce. Gently fold everything together. Using a small spoon, scoop the chopped cheese mixture into the hard boiled egg slice. Top with sliced tomato and sesame seeds. Repeat the process until all eggs have been filled. Serve and enjoy!
Variations for Chopped Cheese Deviled Eggs
Here are some creative variations to tweak this appetizer, offering new flavors and textures:
Spicy Jalapeño Chopped Cheese Deviled Eggs: Kick up the heat by mixing finely chopped pickled jalapeños into the yolk filling. Add a dash of cayenne or hot sauce to the beef while it cooks, and top each egg with a thin jalapeño slice.
Bacon Chopped Cheese Deviled Eggs: Introduce crispy bacon for a smoky, crunchy upgrade. Cook a few strips until crisp, crumble them, and fold half into the yolk mixture with the beef and cheese. Sprinkle the rest on top as a garnish.
Philly-Style Chopped Cheese Deviled Eggs: Channel a Philly cheesesteak vibe by sautéing thin strips of bell pepper with the onions and beef. Swap cheddar for provolone or Cheez Whiz for that authentic melt, blending it into the filling
Pickle-Lover’s Chopped Cheese Deviled Eggs: Lean into sandwich condiments by adding a tablespoon of pickle relish or finely chopped dill pickles to the yolk mixture.
Proper Storing
Here’s how to store them properly for short-term enjoyment or a make-ahead option.
Room Temperature: Serve Immediately
These deviled eggs are best enjoyed fresh, right after assembly, at room temperature. Serve them on a chilled platter if you’re setting them out for a gathering to extend their freshness a bit.
Refrigeration: Short-Term Storage
Place the deviled eggs in a single layer in an airtight container. If you’re worried about the filling smudging, loosely cover them with plastic wrap before sealing the container to keep air out. They’ll stay good in the fridge for up to 2 days. Before serving, let them sit at room temperature for 10-15 minutes to soften the chill and revive the flavors.
Freezing: Not Recommended
Freezing Chopped Cheese Deviled Eggs isn’t ideal. The egg whites turn rubbery and watery when thawed, and the creamy yolk filling can separate or become grainy. The beef and cheese topping also loses its appeal, getting soggy or tough after freezing.
Chopped Cheese Deviled Eggs
Ingredients
- 8 large Eggs
- 2 tsp Dijon mustard
- 2 tsp Tabasco
- 1 tsp White wine Vinegar
- 3 tsp Mayo
- 3 tbsp Unsalted butter, divided
- 1 lb Ground beef
- 1 medium Yellow onion, chopped
- Kosher salt and pepper to taste
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 3 slices Cheddar cheese
- 1/2 cup Finely chopped iceberg lettuce
- Grape tomatoes, sliced into small quarters, for garnish
- White sesame seeds, for garnish
Instructions
- Place 8 large eggs in a large saucepan. Fill the pot with cold water, covering the eggs by about an inch. Bring the water to a boil and then remove the pot from the heat and cover with a lid, and let it stand for about 12 minutes.
- Next, remove the eggs carefully and place them in an ice bath for at least 15 minutes to stop the cooking process. The cold shock also helps the shells release from the whites for easier peeling. Tap each egg on a hard surface to crack the shell, then roll it gently to break it up all over. Peel under running water or in the bowl if you’re having trouble. Set the eggs aside while you make the chopped cheese filling.
- In a medium skillet preheat to medium-high heat, melt 1 tbsp butter. Add the onions, salt and pepper. Cook the onions for about 5 minutes or until softened. Push the onions to the side of the skillet and add in the ground beef, breaking it up with a wooden spoon into small chunks. Season with salt, garlic powder, onion powder, and pepper
- Once the beef is starting to brown add in the onions and continue to cook, flipping the ground beef to ensure it’s cooked through for about 6 to 8 minutes. Next, place three slices of cheese on top of the ground beef. Once melted, start using your wooden spoon to “chop” in the cheese until well corporated. Remove the skillet from the heat.
- Once cooled, take half of the chopped cheese mixture and place it on a cutting board. Using a knife gently chop the mixture. You want the beef to be small enough to fit inside an egg but also big enough to maintain texture. You will have leftover chopped cheese!!
- Next, slice the hard boiled eggs in half. Remove the yolks and place into a food processor followed by Dijon, Tabasco, white wine vinegar, and mayonnaise. Pulse until smooth. Next, add in 2 tbsp butter. Continue to pulse until smooth.
- Spoon the egg yolk mixture into a large bowl. Add in the chopped cheese and lettuce. Gently fold everything together. Using a small spoon, scoop the chopped cheese mixture into the hard boiled egg slice. Top with sliced tomato and sesame seeds. Repeat the process until all eggs have been filled. Serve and enjoy!
