Deviled Eggs Revisted Recipe | Boursin Cheese
Recipe

Deviled Eggs Revisited

Created by Antoni Porowski

You won’t need a centerpiece if you have these bright, beautiful appetizers at your table. With Boursin Garlic & Fine Herbs whipped into the filling, they taste as good as they look.

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Deviled Eggs Revisited
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  • Level medium

  • Prep time 8 Hr.

  • Cook time 15 min

  • Total time 8Hr. 15 min

Directions

Create an Exceptional Egg Appetizer

Prepare the Eggs
  • Place eggs, water, and 8oz. of beet juice into a medium saucepan pan
  • Place on high heat, bringing eggs to a boil. Turn down heat and simmer for 2 minutes
  • Drain water once cooked and let cool for 10 minutes
  • Crack and peel eggs, placing them in a bowl with the remaining beet juice
  • Cover and refrigerate eggs for 8 hours/overnight
Pipe and Serve
  • Remove eggs from marinade, cut in half lengthwise with a knife
  • Remove yolks from eggs with a spoon, set aside
  • Whip together yolks and room temperature Boursin Garlic & Fine Herbs in a bowl with a fork
  • Add yolk mixture to the middle of the egg and sprinkle with chopped chives for garnish
  • 1 Box of Boursin Garlic & Fine Herbs Cheese

    Summary
    recipe image
    Recipe Name
    Deviled Eggs Revisited
    Author Name
    Published On
    Preparation Time
    Cook Time
    Total Time
  • 6 eggs

    Summary
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    Deviled Eggs Revisited
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  • 1 16 oz. bottle of beet juice

    Summary
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    Recipe Name
    Deviled Eggs Revisited
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  • 1 cup of water

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    Deviled Eggs Revisited
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  • 3 tablespoons olive oil

    Summary
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    Deviled Eggs Revisited
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  • 1 bunch of chives

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    Deviled Eggs Revisited
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  • Salt & Pepper to taste

    Summary
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    Recipe Name
    Deviled Eggs Revisited
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Tags: deviled eggs, appetizers, beet juice, holidays