Boursin And Garlic Deviled Eggs Recipes

GARLIC DEVILED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add mayonnaise, mustard, onions, garlic and salt. Fill egg whites; sprinkle with paprika. Refrigerate until serving.

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.

ROASTED GARLIC DEVILED EGGS

Steps:

• Preheat oven to 350°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Drizzle cut cloves with oil. Wrap in foil. Bake until cloves are soft and light golden, 50-60 minutes. Unwrap; cool completely., Meanwhile, cut eggs lengthwise in half. Remove yolks to a bowl; reserve whites. Squeeze garlic from skins and add to yolks; mash yolks and garlic with a fork. Stir in mayonnaise, cheese and paprika., Spoon or pipe filling into egg whites. If desired, sprinkle with chives. Refrigerate, covered, until serving.

GARLIC, BASIL, AND BACON DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks together with pressed garlic with a fork.
• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the mashed egg yolks. Stir the basil, mayonnaise, red pepper flakes, salt, and pepper into the mixture until evenly mixed. Fill the egg white halves with the mixture; sprinkle each stuffed egg with a bit of paprika.