Print: Boursin Deviled Eggs

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.

Prep

11 min

Cook

26 min

Servings

Difficulty

Medium

Ingredients

6 large eggs
1/2 5.2-ounce gournay cheese
2 tablespoons light mayonnaise , or as needed
salt and pepper to taste
1 tablespoon chives

Instructions

1 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.
2 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.
3 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.

Nutrition per serving

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