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Deviled Eggs and Goat Cheese
12 large hardboiled eggs
1/3 cup of mayonnaise
1 tablespoon of yellow mustard
½ teaspoon of paprika
2oz Montchevre® Plain Goat Cheese + more for garnish
salt and pepper to taste
fresh dill for garnish
Sliced the eggs in half and place the yolks into a medium size bowl.
Mash the yolks using a fork until there are small chunks and then whisk with the mayonnaise, mustard, paprika, and goat cheese until mixed and smooth.
Using a spoon or a piping bag, evenly add the mixture back into the yolkless egg white halves until it has been used up.
Garnish with additional goat cheese crumbles and dill.