Creamy Goat Cheese Deviled Eggs with HERBS

Creamy Goat Cheese Deviled Eggs with HERBS

6 hard-cooked eggs split & seperated

2 oz. soft goat cheese, crumbled (Feta)

6 T. Mayo

2 t. minced shallots (or grated onion)

2 t. minced fresh herb: tarrogon, chives, chervil, dill or basil.

S & P to taste.  Goat cheeses can be pretty salty, so taste first.

Place the egg yolk in a medium bowl and mash with a pastry blender or fork, add cheese, and mash again.  Stir in mayo and then remaining ingredients.  Spoon or pipe mixture into the whites.  Flavor will improve if you refrigerate them for a few hours before eating. Garnish plate with your home grown lettuce leaves.

Substitutes for herbs:                              

•  Use cilantro and lime juice.
•  Chopped smoked salmon & no salt
•  Proscuitto and grainy mustard