Herb and Goat Cheese Deviled Eggs

Goat cheese is whipped into hard boiled egg yolks, Dijon mustard and a smidgen lemon juice. Fresh herbs get folded into that and filled into the open egg whites.

Course Appetizers & Snacks

Cuisine American

Keyword appetizer, deviled eggs, Easter, eggs, goat cheese, hard boiled eggs

Prep Time 15

Cook Time 12

Additional Time 3

Total Time 30

Servings servings

Calories 125

Author Laurie McNamara

Ingredients

12 hard boiled eggs
2 ounces goat cheese
4 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 green onions sliced
1½ tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
paprika for garnish
chives for garnish

Instructions

Hard boil the eggs and immediately plunge them into ice water to cool for 5 minutes. Remove the eggs from the ice bath, towel dry and peel.
Slice the peeled, hard boiled eggs in half. Over the bowl of your food processor (fitted with the blade attachment), gently squeeze the egg whites so the yolks pop out and falls into the bowl. Place the egg white portion onto a large plate.
Next, add in the goat cheese, mayonnaise, Dijon, lemon juice, salt and pepper to the egg yolks in the food processor.
Pulse, stopping to scrape down the sides of the bowl until the mixture is smooth.
Scrape out the egg yolk filling into a medium bowl and add in the sliced green onions, chopped parsley and tarragon. Use a spatula and mix to combine.
Fill each of the egg whites (with an offset spatula, spoon or pipe it in with a pastry bag) with the goat cheese/egg mixture. Sprinkle the deviled eggs with paprika and top the yolk mixture with a few inch-long snipped chives for garnish.
Refrigerate until ready to serve.

Nutrition