2000s Recipes + Menus
Stuffed Eggs with Goat Cheese and Dill
Makes12 hors d’oeuvres
- Active time:10 min
- Start to finish:35 min
June 2005
- 6 hard-boiled large eggs
- 2 1/2 oz fresh mild goat cheese (1/3 cup) at room temperature
- 3 tablespoons milk
- 3/4 teaspoon Dijon mustard
- 1/4 teaspoon coarsely ground black pepper
- 1/8 teaspoon salt
- 2 1/2 tablespoons chopped fresh dill
-
Halve eggs lengthwise and carefully remove yolks. Purée yolks, goat cheese, milk, mustard, pepper, and salt in a food processor until smooth. Add dill and pulse until finely chopped.
-
Spoon (or pipe using a pastry bag) goat cheese mixture into egg whites.
- Keywords
- eggs,
- cheese,
- melissa roberts,
- herbs,
- dill
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