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, 1/2 the scallions, 1/2
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.
