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.

Level medium
Prep time 8 Hr.
Cook time 15 min
Total time 8Hr. 15 min

Directions

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.

12 Servings

1 Box of Boursin Garlic & Fine Herbs Cheese
6 eggs
1 16 oz. bottle of beet juice
1 cup of water
3 tablespoons olive oil
1 bunch of chives
Salt & Pepper to taste

Tags: deviled eggs, appetizers, beet juice, holidays