1/2cupsoft, spreadable goat cheese (not the crumbly kind)*
2tbspsour cream
1tbspfreshly squeezed lemon juice
1tbspminced fresh chives
1/3cupminced smoked salmon(2.5oz)
1/4tspsalt
1/4tspfreshly ground black pepper
Instructions
Peel the eggs, cut each egg in half, and remove all the egg yolks to a bowl.
To the yolk bowl, add the goat cheese, sour cream, lemon juice, chives, salmon, salt, and pepper. Stir well and taste it to make sure it's seasoned to your liking.
Use a piping bag or cookie scoop to fill the egg halves with the smoked salmon goat cheese filling.
Keep chilled in the refrigerator until ready to serve. Enjoy!
Notes
*I like Costco's Kirkland brand, Whole Foods brand, and Vermont Creamery. Look for words like "soft," "spreadable," and "chèvre."Make-ahead instructions: You may make the recipe in its entirety and hold the filled eggs in the fridge up to 1 day ahead of time.Storing leftovers: I recommend only storing this in the fridge for 2 days. They get stinky after that, though they should be safe to eat for up to 4 days.Freezing: Not recommended. The texture upon thawing will be unappetizing.