Boursin and Garlic Deviled Eggs

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READY IN: 30mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • 12
    large hard-cooked eggs
  • Filling
  • 1
    (5 1/2 ounce) package boursin garlic & herb spreadable cheese, softened to room temperature
  • 3
    tablespoons mayonnaise
  • 12
    teaspoon minced fresh garlic
  • 14
    teaspoon salt
  • Herb Topping
  • 13
    cup fresh herb, torn (a mixture, such as tarragon, chives, mint, Italian parsley, basil)
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DIRECTIONS

  • Halve the eggs lengthwise and transfer the yolks to a mixing bowl.Set the egg white halves on a platter.
  • With a fork, mash the yolks to a smooth consistency. Add the boursin cheese, mayonnaise, garlic and salt; mix until smooth. Adjust seasoning accordingly.
  • Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Alternatively fill egg wells with a spoon, dividing the filling evenly.
  • Top each egg half with a pouf of herb salad.
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