CHEVRE, DILL AND CHIVE STUFFED EGGS

4 large eggs, hard-cooked, peeled and halved lengthwise
2 1/2 ounces mild, creamy goat cheese, room temperature
2 tablespoons unsalted butter, room temperature
1 1/2 teaspoons minced fresh dill
1 1/2 teaspoons minced fresh chives
Kosher salt and freshly ground black pepper
Fresh dill sprigs and/or minced fresh chives for garnish

Carefully remove yolks from whites. Place whites cut side up on plate.

With back of spoon, press yolks through sieve into small bowl, or mash them in bowl with fork. Add goat cheese, butter, minced dill, chives, a pinch of salt and grinding of pepper. Mash with fork until blended, then beat with wooden spoon until mixture is smooth and fluffy.

Using teaspoon, carefully stuff whites with yolk mixture, mounding tops. Garnish each stuffed egg with a tiny sprig of dill and/or a sprinkling of chives.

Serve at room temperature or chilled.

Makes 4 servings
Source: The Good Egg by Marie Simmons