2 1/2ozfresh mild goat cheese (1/3 cup) at room temperature
3tablespoonsmilk
3/4teaspoonDijon mustard
1/4teaspooncoarsely ground black pepper
1/8teaspoonsalt
2 1/2tablespoonschopped 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.