Deviled Eggs with Goat Cheese and Pickle Relish

7 large eggs

4 tbsp crumbled goat cheese

4 tbsp fresh thyme leaves

2 tbsp mayonnaise

1tsp hot sauce

1 tsp Dijon mustard

1/4 tsp salt

3 tbsp sweet pickle relish

1 tbsp fresh thyme leaves

1. Place eggs in a dutch oven; add water to 1 inch above eggs. Bring to a boil; immediately remove from heat. Cover and let stand 12 minutes. Drain and return eggs to pan. Fill pan with cold water and ice. Let stand 5 minutes or until eggs are thoroughly chilled.
2. Peel eggs under cold running water. Cut eggs in half lengthwise. Remove yolks and place in a small bowl. Arrange egg white halves on a serving tray.
3. Mash yolks with a fork; add 1 tbsp goat cheese and next 6 ingredients, mashing until smooth. Stir in pickle relish. Spoon or pipe yolk mixture into egg white halves. Top with remaining 3 tbsp crumbled goat cheese and fresh thyme. Cover and chill until ready to chill.