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Boursin and Garlic Deviled Eggs

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“A superfast deviled egg recipe with tons of flavor. Recipe from D’Lish Deviled Eggs by Kathy Casey.”
READY IN:
30mins
SERVES:
24
YIELD:
24 egg halves
UNITS:
US

Ingredients Nutrition

  • 12 large hard-cooked eggs
  • Filling
  • 1 (5 1/2 ounce) packageboursin 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)

Directions

  1. Halve the eggs lengthwise and transfer the yolks to a mixing bowl.Set the egg white halves on a platter.
  2. With a fork, mash the yolks to a smooth consistency. Add the boursin cheese, mayonnaise, garlic and salt; mix until smooth. Adjust seasoning accordingly.
  3. 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.
  4. Top each egg half with a pouf of herb salad.

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