Deviled Eggs
Ingredients
- 9-10 eggs*
- 1/2 package 5.02oz Garlic and Herb Boursin cheese
- 1/4 to 1/3 cup mayo
- 1/2 tablespoon dried oregano
- 1/2 tablespoon fresh chives chopped small
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon paprika
- 2 teaspoons yellow mustard
- Salt and pepper to taste
Instructions
- Bring a large pot of water to a boil.
- Boil the eggs for 10 minutes.
- Run under cold water.
- Once cooled, peel and cut in half.
- Gently remove the yolks and place them in a bowl.**
- Combine the yolks, Boursin, oregano, paprika, mustard, and some of the mayo. I like to use a hand mixer to mix it together. I add enough mayo until it gets to a smooth and piping texture. Add the chives, and salt and pepper to your desired taste.
- Put the filling into a piping bag with a larger sized tip.
- Pipe into the hollows of the egg whites.
- Sprinkle with a touch more paprika and some chives.
- Set in fridge to chill until serving.
Notes
* Make a couple extra as sometimes the eggs don't peel nicely or cut cleanly.
** You can make deviled eggs a day ahead. Just keep the egg whites and the filling separate until a couple hours before serving. Put the egg white halves in a bowl and cover with saran wrap. You can put the filling in a piping bag, with a bit of plastic wrap on the tip.
** You can make deviled eggs a day ahead. Just keep the egg whites and the filling separate until a couple hours before serving. Put the egg white halves in a bowl and cover with saran wrap. You can put the filling in a piping bag, with a bit of plastic wrap on the tip.