O’batzten or Obazda is a traditional Bavarian cheese spread consisting of camembert cheese, butter, paprika and onions. It is traditionally used as a spread on bread or pretzels; it also makes a surprising and delightful filling for deviled eggs. For a twist on tradition, substitute Cambozola for the camembert.
- 12 large eggs
- 1 recipe O'batzten
without onion ring garnish
- Paprika for sprinkling
- Place eggs into a saucepan with cold water to cover them by 2 inches. Place the saucepan over high heat; when the water comes to a boil, remove pan from heat, cover, and let sit for 10 minutes.
- Drain eggs and rinse under cold water, then peel, slice in half, and scoop the yolks into a medium bowl, being careful not to tear the egg whites.
- Add the O'Batzden to the bowl and mix well to combine with the yolks.
- Using a piping bag or two spoons, fill the cavities of the egg whites evenly with the O'batzden mixture. Cover filled eggs with cling wrap and refrigerate for at least an hour and up to overnight.
- Garnish with paprika before serving.