JCT Deviled Eggs

I’ve only eaten deviled eggs a handful of times, but I have grown to like them more and more with every bite. I think the thought of eggs dressed up as an appetizer and not breakfast originally kind of weirded me out, but after trying these Deviled Eggs at JCT Kitchen in Atlanta, I realized this might be my new favorite appetizer. A reader of my blog sent me the recipe (thank you) and I tweaked it just a bit to fit my liking. First of all, anything with goat cheese has me sold, and this combines so many yummy flavors – a must make for your next bbq this summer!


  • 10 Large Eggs
  • ¼ cup and 1 tablespoon of light mayonnaise
  • 3 minced Gherkin (sweet pickles)
  • 2 tablespoons of goat cheese (around room temp)
  • 2 teaspoons of Dijon mustard
  • 1 ½ teaspoons of minced shallots
  • 2 teaspoons of snipped chives
  • Salt and Pepper
  • Thinly sliced ham or prosciutto

In a large saucepan, hard boil the eggs, and then transfer them to an ice water bath until chilled, about 5 minutes. In a medium bowl, mix the mayo, gherkins, goat cheese, mustard, shallot, and 1 teaspoon of the chives. Peel the eggs, halve them, and add the yolks to the bowl. Mix (with mixture) and add salt and pepper.

Set the egg whites on a long plate or platter and scoop egg mixture into whites. Top each egg with a slice of ham or prosciutto and top with remaining chives. Refrigerate until right before serving. Enjoy!

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