Deviled Eggs with Goat Cheese, Scallions and Dill


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At a glance
Soft-Ripened Cheeses
1 ounce goat cheese, at room temperature, 3 tablespoons
2 eggs
1 tablespoon low fat milk
1 scallion, very finely chopped
2 teaspoons fresh dill, finely chopped
Salt and freshly ground black pepper
Sweet Hungarian paprika
* The eggs can be made several hours ahead of time; cover and refrigerate until ready to serve. The recipe can easily be doubled or tripled to serve a crowd.


    * Place the eggs in medium saucepan and cover with cold water. Bring to a boil over high heat, reduce the heat to low, and simmer for 4 minutes. Remove from the heat and let sit 5 minutes. Drain under cold running water; drain again.
    * Crack the eggs lightly and remove the peel. Cut the 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. 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 paprika.
    * Serves 2 to 4.

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