Smoked Salmon and Goat Cheese Deviled Eggs

From Chow Bella Paleo

6 eggs, hard cooked and cooled

3 tbsp mild soft goat cheese, at room temperature

1 tbsp mayonnaise

1 1/2 tsp Dijon mustard

1 1/2 tsp fresh lemon juice

4 tbsp flaked or chopped smoked salmon, divided

1 tbsp each minced fresh dill, parsley, and chives, plus more for garnish

Dash cayenne pepper or hot sauce (optional)

Salt and pepper, to taste

• 1. Cut eggs in half. Scoop out yolks. I like to mash everything in a zip-top bag, but you can use a bowl and fork as well.

  2. Add yolk, goat cheese, mayonnaise, mustard, lemon juice, 2 tbsp smoked salmon, fresh herbs, cayenne, salt, and pepper (season more heavily than you would since this will also be seasoning the bland egg whites). Mash in the bag or with the back of a fork until homogenous.

  3. If using a bag, cut one corner off and pipe into each egg white cavity. Or scoop the mixture in with a spoon. Top each egg half with a few flakes of smoked salmon and sprinkle over plenty of fresh herbs to garnish.