My mother reminded me that Tasha Tudor uses the term stuffed eggs to refer to deviled eggs and I think that sounds just adorable.
This recipe comes from a cooking magazine that I receive. Last year's spring issue has been tempting me to make these luscious little eggs for a year now, so finally I made them. They were tasty but extremely fattening, as deviled eggs tend to be, which means that I probably won't make them for at least another year.
So, I was proud of my self restraint, I just barely changed the recipe; I left out the shallots. It wasn't because I don't like shallots, but because I really don't like chunks of anything, not even small ones, in my deviled eggs. Sweet pickles, onions, nothing chunky should dwell in a deviled egg.
Very Definitely Not Chunky Stuffed Eggs
6 boiled eggs, halved and separated
2 oz. soft goat cheese
6 tbsp. mayonnaise
2 tsp. minced shallots(optional, if you prefer chunky eggies)
2 tsp. minced fresh herbs, such as tarragon, chives, chervil, dill or basil (I used dill)
1/8 tsp. salt
dash of pepper
Mash yolks then add cheese and mix well. Stir in Mayonnaise and other filling ingredients. Fill the little egg white cups as full as you like. Then lick the bowl of any remaining filling(my favorite part of the whole process).