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Boursin and Garlic Deviled Eggs with Herb Salad

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Friday, 22 February 2013
List of viewable recipes from "D’Lish Deviled Eggs" by Kathy Casey

Recipe from D’Lish Deviled Eggs by Kathy Casey (Andrews McMeel Publishing, 2013)

ImageMakes 24

Rich, creamy, and herby Boursin cheese provides instant character to these quick and easy eggs. Add a touch more garlic for extra punch. The hardestpart will be acting as if they took all day!

  • 1 dozen hard-cooked eggs


  • 1 (5.5-ounce) package Boursin garlic-and-herb cheese
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon minced fresh garlic
  • 1/4 teaspoon salt


  • 1/3 cup herb salad (a mixture of torn fresh herbs, such as tarragon,chives, mint, Italian parsley, and basil)

Halve the eggs lengthwise and transfer the yolks to a mixing bowl.Set the egg white halves on a platter, cover, and refrigerate.

With a fork, mash the yolks to a smooth consistency. Add the cheese,mayonnaise, garlic, and salt, and mix until smooth. (You can alsodo this using an electric mixer with a whip attachment.) Taste andseason accordingly.

Spoon the mixture into a pastry bag fitted with a plain or large startip, then pipe the mixture evenly into the egg white halves. Or fill theeggs with a spoon, dividing the filling evenly.

Top each egg half with a pouf of herb salad.


Last Updated ( Sunday, 24 February 2013 )
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