Deviled Eggs Revisited Recipe | Boursin Cheese

Deviled Eggs Revisited Recipe

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.

  • Level medium

  • Prep time 8 Hr.

  • Cook time 15 min

  • Total time 8Hr. 15 min


Your Turn To Create

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.

Tags: deviled eggs, appetizers, beet juice, holidays