Boursin And Garlic Deviled Eggs Recipes

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GARLIC DEVILED EGGS



Garlic Deviled Eggs image

I CREATED this recipe 30 years ago, when my new husband requested deviled eggs. He wouldn't eat celery or pickle relish, so I substituted garlic and onion. He approved. My co-workers always request these eggs for our potluck lunches. I'm not sure they know I can cook anything else! -Eva Friesen, Carson City, Nevada

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1 dozen.

Number Of Ingredients 7

6 hard-boiled large eggs
1/3 cup mayonnaise
1/2 to 1 teaspoon prepared mustard
2 green onions with tops, chopped
1 garlic clove, minced
1/8 teaspoon salt
Paprika

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.

Nutrition Facts : Calories 169 calories, Fat 15g fat (3g saturated fat), Cholesterol 216mg cholesterol, Sodium 183mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

BOURSIN AND GARLIC DEVILED EGGS



Boursin and Garlic Deviled Eggs image

A superfast deviled egg recipe with tons of flavor. Recipe from D'Lish Deviled Eggs by Kathy Casey.

Provided by gailanng

Categories     European

Time 30m

Yield 24 egg halves, 24 serving(s)

Number Of Ingredients 6

12 large hard-cooked eggs
1 (5 1/2 ounce) package boursin garlic & herb spreadable cheese, softened to room temperature
3 tablespoons mayonnaise
1/2 teaspoon minced fresh garlic
1/4 teaspoon salt
1/3 cup fresh herb, torn (a mixture, such as tarragon, chives, mint, Italian parsley, basil)

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.

Nutrition Facts : Calories 46, Fat 3.3, SaturatedFat 0.9, Cholesterol 93.7, Sodium 68.3, Carbohydrate 0.7, Sugar 0.4, Protein 3.2

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