Crowd-pleasing deviled eggs get the beloved cheese-and-pepper treatment.
Here, the classic Easter dish gets a cacio e pepe twist.
Tomake this appetizerreally sing, be sure to use freshly ground black pepper for a more fragrant kick.
Photo:Greg Dupree
Carefully lower in eggs.
Reduce heat to medium and simmer for 12 minutes.
Transfer eggs to a bowl of ice water; chill until cool enough to handle, about 5 minutes.
(To make ahead, refrigerate unpeeled eggs up to 3 days in advance.)
Cut eggs in half lengthwise.
Scoop yolks into a medium bowl, leaving whites intact.
Mash yolks with a fork.
Stir in yogurt, cheese, chives, vinegar, pepper, and salt.
Transfer yolk mixture to a large zip-top freezer bag and snip off 1 corner.
Pipe yolk mixture into egg halves.
Top with more cheese, chives, and pepper.
2,000 calories a day is used for general nutrition advice.
