Goat Cheese Stuffed Eggs

Ingredients

• 6 large eggs

• 4 oz. goat cheese

• 2 tbsp heavy whipping cream

• 1/4 cup fresh chives

• 1/4 tsp salt

Directions

Allow the goat cheese to come to room temperature and soften.

Bring a pot of water to a boil. Once the water is boiling, remove the pot from the heat. Slowly lower each egg into the water. Once all six eggs are submerged, return the pot to the burner and allow the water to come back to a boil. This helps prevent the eggs from cracking. Once the water returns to a boil, set a timer for 12 minutes.

While the eggs are cooking, finely dice the chives and set them aside. Prepare a bowl of ice water for cooling the eggs once they are finished cooking.

Remove the eggs from the boiling water and immediately place them in the ice water. Allow them to cool for about two minutes, then remove them from the water.

Slice the eggs in half lengthwise. Carefully remove the yolks and place them in a small mixing bowl. Add the softened goat cheese and mash the yolks and goat cheese together with a fork. Gradually add the heavy whipping cream, continuing to mash and mix until the filling becomes smooth. Add the salt and mix well. Fold in the fresh chives.

Using a small spoon, carefully fill each egg-white half with the yolk and goat cheese mixture. Continue until all of the filling has been evenly distributed among the eggs.