Buckeye Deviled Eggs

Don’t knock it until you try it – these buckeye deviled eggs taste like tiny peanut butter pies!

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Oh yes, you read that title correctly. If you thought chocolate deviled eggs were weird, prepare yourself for peanut butter and chocolate buckeye deviled eggs. If The Ohio State Fair can make lemon meringue pie, s’mores and bubblegum deviled eggs, why not this?

I actually like these ones even better than the chocolate deviled eggs, but I think any chocolate recipe is improved by adding peanut butter. Buckeye deviled eggs are filled with a slightly sweet peanut butter filling and topped with a ring of chocolate-peanut butter filling to look like a buckeye nut.

The end result tastes like a tiny peanut butter pie with an egg white as the crust. You may think that sounds gross, but an egg white doesn’t have a strong flavor. It’s more of a vehicle for the peanut butter and chocolate filling which is made of creamy peanut butter, egg yolk, heavy cream, vanilla, and powdered sugar.

While I admit they are slightly less sweet than a true peanut butter pie, they are still sweet enough that you know it’s dessert. I thought about making them sweeter, but I think I prefer them just moderately sweet. If you want more sweetness, by all means…

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BUCKEYE DEVILED EGGS

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Yield: 1 Dozen Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 6 eggs
• 3 Tbsp creamy peanut butter
• 1/4 cup heavy cream
• 2 Tbsp powdered sugar
• 1/2 tsp vanilla extract
• Pinch salt
• 1 tsp unsweetened dark cocoa powder

Directions

1. Place eggs in a sauce pan and cover with an inch of water. Bring to a boil, cover, remove from heat, and let cook for 12 minutes. When done, drain and let cool.
2. Peel and halve eggs lengthwise. Remove yolks and mash in a medium bowl.
3. Add peanut butter and beat until smooth. Add the heavy cream, sugar, and salt and continue to mix until well incorporated and smooth. Remove 1/4 of the filling, place in a small bowl, and add the cocoa powder, mixing until incorporated.
4. Fill the whites with the peanut butter mixture and a rim of the chocolate mixture. Serve immediately or chill until ready.

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