2 1/2 oz fresh mild goat cheese (1/3 cup) at room temperature
3 tablespoons milk
3/4 teaspoon Dijon mustard
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon salt
2 1/2 tablespoons chopped fresh dill
Directions
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.
