Description
Deviled eggs with goat cheese, fresh herbs and smoked salmon. Perfect for Easter!
Ingredients
- 8 whole Eggs
- 2 Tablespoons Goat Cheese With Herbs, Softened
- 4 Tablespoons Mayonnaise
- 1 teaspoon Chopped Fresh Dill
- 1 teaspoon Yellow Mustard
- ¼ teaspoons Salt
- Pepper To Taste
- 1 ounce, weight Smoked Salmon
Preparation
Place the eggs in a pan and cover with cool water. Bring the water to a boil over medium heat. Once the water is boiling, remove the pan from the heat and let the eggs sit in the hot water for 11 minutes. Drain off the hot water and rinse the eggs with cold water until they are cool to the touch.
Peel the eggs, carefully slice them in half, and add the yolks into a medium-sized bowl. Set the whites aside.
Add the goat cheese and mayonnaise into the bowl with the yolks and stir until combined and smooth. Add in the chopped dill, mustard, salt and pepper. Mix until combined. Taste for seasoning and add more salt and pepper if necessary.
Fill the egg white shells with the yolk mixture. If desired, add a small slice of smoked salmon on top.
