Boursin Deviled Eggs Food

BOURSIN DEVILED EGGS

Steps:

• Add 6 large eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes over MEDIUM heat. After 20 minutes, place them in a bowl of cold water for 5-10 minutes.
• Once the eggs are cool, remove the shells by carefully tapping around the center, peeling and slicing them in half.
• Remove the yolks by gently sliding them out. Set whites aside. Push yolks through a mesh strainer into a mixing bowl. This will break up the yolks and ensure that your filling is perfectly smooth when you mix in your other ingredients.
• Add 1 tbsp. mayonnaise, 1 tsp. spicy brown mustard, 1 tbsp. Boursin and a sprinkle of salt & pepper to the bowl with yolks. You want the texture of your filling to be like creamy hummus, so if it appears on the dry side, give it a taste, and see if it could use a little more mayo or mustard to make it more creamy. Spoon it into a pastry piping bag with a pretty tip.
• Fill each egg with filling and top each with 1 pansy, a tiny bit of mustard caviar and a leaf or two of parsley or cilantro (optional), and serve.

BOURSIN AND GARLIC DEVILED EGGS

Steps:

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

BOURSIN STUFFED EGGS

Steps:

• Combine Boursin and sour cream in a bowl and mix until smooth.
• Halve the eggs length-wise and add the yolks to the Boursin mixture.
• Mash yolks into the mixture and combine well.
• Stuff Boursin mixture into the egg white halves.