More deviled eggs! I think that if you were to search this site, you would find at least a dozen recipes. I love them. This version is extremely light and fresh: Perfect for spring. Try to find a very spreadable goat cheese as you want the egg yolk mixture to be very smooth.
Ingredients
6-8 hard-cooked eggs, peeled and cut vertically
4 ounces spreadable goat cheese, at room temperature
1 tablespoon Dijon mustard
3 tablespoons mayonnaise
salt and pepper to taste
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1/4 cup chopped chives (for garnish)
Directions
Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add Dijon, mayonnaise and goat cheese to the egg yolks and mix thoroughly. Add in the lemon juice and zest. Taste for seasoning before adding salt and pepper as needed (some goat cheese can be saltier than others) Using a piping bag, a ziptop bag with the corner cut or a plain old spoon, fill the empty egg whites with the mixture. Garnish with the chives.
Cover lightly with plastic wrap and refrigerate for up to one day before serving.
