6 eggs, hard-boiled and peeled
1/4 c . mayonnaise (homemade preferred)
1/4 c. goat cheese
1/4 c. sundried tomatoes in olive oil, finely diced and drained
1 T. chives, finely cut
Slice the eggs in half and reserve whites. Remove yolks. In a bowl, mix yolks, mayonnaise and goat cheese. Add salt and pepper to taste. Continue to mix contents until the desired texture is achieved. Add 1/2 of the tomatoes and 1/2 of the chives while continuing to mix. Place the mixture into a pastry piping bag with 1/2”-diameter star tip. Pipe the filling into the egg whites. Sprinkle the filled eggs with the remaining tomatoes and chives. Makes 12 pieces.