Boursin And Garlic Deviled Eggs
- 12 large hard-cooked eggs
- Filling
- 1 (5 1/2 ounce) package boursin garlic & herb spreadable cheese, softened to room temperature
- 3 tablespoons mayonnaise
- 1/2 teaspoon minced fresh garlic
- 1/4 teaspoon salt
- Herb Topping
- 1/3 cup fresh herb, torn (a mixture, such as tarragon, chives, mint, Italian parsley, basil)
- 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.
eggs, filling, garlic, mayonnaise, fresh garlic, salt, topping, fresh herb
Taken from www.food.com/recipe/boursin-and-garlic-deviled-eggs-515265 (may not work)