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Deviled Eggs with Goat Cheese, Scallions and Dill
by Kathy Gunst
I was making deviled eggs one day and ran out of mayonnaise. I didn't have any cream, but what I did have was a log of creamy goat
cheese. The goat
cheese ended up giving the eggs an unexpectedly delicious, tangy flavor and the dill and scallion lend a bright freshness - providing this classic hors d'oeuvre with a whole new culinary twist.
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Ingredients:
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. |
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Directions:
- 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.
By Kathy Gunst |
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| Customer Reviews |
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claire
06 Oct 2008, 20:23
how many servings is this?
amber
29 Sep 2008, 18:12
all of you are weird
tori
29 Sep 2008, 18:12
it's delicious! i love it.[:
Jessie Bear
29 Sep 2008, 18:12
I want more foods idea toight.
Al
29 Sep 2008, 18:12
Cheese, and eggs... sounds good!
Sue
29 Sep 2008, 18:12
Nice Combination!
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