Deviled Eggs with Goat Cheese, Deviled Eggs Recipe, Appetizer Recipe, Egg Recipe

Deviled Eggs with Goat Cheese, Scallions and Dill

Recipe by Kathy Gunst for Ile de France / Schratter Foods. The goat cheese gives the eggs an unexpectedly delicious, tangy flavor and the dill and scallion lend a bright freshness - providing this classic hors d'oeuvre with a whole new culinary twist. This recipe can easily be doubled or tripled to serve a crowd.

Check out Linda's Appetizer Recipes for more great appetizer ideas.

Deviled Eggs with Goat Cheese, Scallions and Dill

1 ounce (3 tablespoons) goat cheese, room temperature
2 eggs
1 tablespoon low-fat milk
1 scallion or green onion, very finely chopped
Salt and freshly ground black pepper
Sweet Hungarian paprika (for garnish)

Check out my article on How To Make Perfect Deviled Eggs.

Check out how to Boil and Peel Hard-Cooked Eggs.

Place the eggs in a saucepan just large enough to hold them all in one layer. Add water to cover by 1 1/2 inches. Add 1 tablespoon salt. Partially cover the pan and bring to a full rolling boil. Cover, reduce heat to low and leave on heat for 30 seconds. Remove from heat and let stand, covered, for 15 minutes. Pour off hot water and rinse eggs under cold running water for 5 minutes. Pour off the water and shake the pans to crack the eggs. Peel under cold running water.

Cut the peeled eggs in half lengthwise and, using a spoon, remove the yolks and place in a small bowl. Use the back of a spoon to mash the yolks. Add the softened goat cheese and mash into a paste. Gently stir in the milk, half the scallions, half the dill, and salt and pepper to taste, and mix until well incorporated.

Gently spoon the filling back into the hollows in the egg whites. Sprinkle the top of the eggs with the remaining scallions and dill and then sprinkle with the Hungarian paprika. Serve well chilled. NOTE: The stuffed eggs may be made 1 day in advance and kept covered and chilled.

Makes 4 stuffed egg halves.