Bavarian Obazda Deviled Eggs
Ingredients
- 24 Eggs
- 9 oz. Camembert/brie cheese room temperature
- 6 oz. cream cheese room temperature
- 4 tbsp. butter room temperature
- 1 small red onion finely chopped
- 1 tsp. paprika powder
- ½ tsp. ground caraway seeds
- ½ tsp. coarse Kosher salt or ¼ tsp. fine salt
- ½ tsp. coarse pepper
- 2 tbsp. pickle relish optional
- 2 tbsp. of dark beer or milk optional
Instructions
- Place the eggs into a pot and cover with cold water. Bring to a boil and simmer for about 12 min.
- Remove the eggs from the hot water and place them into a bowl with very cold water.
- Allow the eggs to cool completely.
- In the meantime, you can prepare the Obatzda.
- Cut Camembert/brie, cream cheese and butter into ½-inch cubes.
- Chop onion finely.
- Place all prepped ingredients into a large bowl, add spices, and mash together with a large fork or clean hands until smooth.
- Add beer or milk and relish if you prefer a smoother, more flavorful filling.
- Peel and slice eggs lengthwise into halves.
- Remove the egg yolks from the halves and place them into the bowl with the Obatzda.
- Place the egg white halves onto a platter.
- Mash the egg yolks into the Obatzda mixture and blend well.
- Fill the spread into a piping bag with a large tip or use two tea spoons to add a heaping dollop of the deviled egg mixture into the hole of each egg white.
- Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
- Sprinkle with paprika powder and slices green onions or chives before serving.
Notes
Serving Tip: Garnish with finely chopped onions or chives and serve with farmers bread or pretzels.
Tip: The riper the Camembert or brie, the easier it is to mash and the more intense is the aroma. Go with what you like the best.
Nutrition
Yield: 1deviled eggCalories: 71kcalCarbohydrates: 1gProtein: 4gFat: 6gFiber: 0.1gSugar: 0.3gNet Carbohydrates: 1g