I ate these Boursin deviled eggs at a local restaurant and decided to try recreating them at home. They are packed with flavor and so easy to make! You can easily double this recipe for larger gatherings.
Ingredients
- hard-boiled eggs: 6 piece
- (5.2-ounce) package gournay cheese, such as Boursin® Garlic and Fine Herbs Cheese, crumbled: 0.5 piece
- light mayonnaise: 2 Tbsp (or as needed)
- salt and pepper: (to taste)
- fresh chives: 1 Tbsp (minced)
Metric Conversion
Stages of cooking
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Halve eggs lengthwise and scoop egg yolks into the bowl of a mini food processor; set egg whites aside. If you do not have a mini food processor, you can mash all ingredients in a bowl with a fork.
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Add Boursin, mayonnaise, and salt and pepper to the egg yolks; blend well until smooth, scraping down the sides of the bowl. If mixture is too thick, blend in an extra tablespoon of mayonnaise.
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Place yolk mixture into a resealable bag and snip off a corner. Pipe mixture into egg whites. Top with chives and refrigerate until ready to serve. From the Editor: Here's everything you need to know to make Perfect Hard Boiled Eggs.
