Chevre Deviled Eggs with Asparagus Recipe

• 12 eggs
• 6 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 2 tablespoons fresh chevre (goat cheese)
• 2 teaspoons freshly squeezed lemon juice
• 2 teaspoons finely chopped fresh chives
• Kosher salt
• Freshly ground black pepper
• Blanched asparagus tips, thinly sliced, for garnish (optional)

1. Hard-boil the eggs; cool, , and halve them; and carefully remove the yolks.
2. Reserve the whites.
3. Combine the egg yolks, mayonnaise, mustard, goat cheese, lemon juice, and chives in a medium, nonreactive bowl.
4. Season well with salt and pepper, then mix well until the yolks are broken up and the ingredients are evenly incorporated.
5. Evenly pipe or spoon the yolk mixture into the reserved egg white halves.
6. As desired, top with thinly sliced, blanched asparagus tips.

eggs, mayonnaise, mustard, fresh chevre, freshly squeezed lemon juice, fresh chives, kosher salt, freshly ground black pepper

Taken from www.chowhound.com/recipes/chevre-deviled-eggs-with-asparagus-26653 (may not work)