Chopped Cheese Deviled Eggs
Chopped Cheese Deviled Eggs - meet the bold, beefy vibes of a NYC chopped cheese sandwich with deviled egg yolks in one irresistible bite. Perfect for shaking up your appetizer game or satisfying a late-night craving!
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!
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