Well, it doesn't get much easier than this folks... These Boursin or Alouette Cheese Deviled Eggs only call for two ingredients and have the simple ratio of, one 3.5 oz container of cheese for every 6 hard boiled eggs. Done:@) ~Or, I could only find the 7 oz container, use that for 12 eggs. ~Or, make 3-6 eggs and spread the rest of the cheese on celery, crackers or a bagel. Options, gotta love options... This actually counts as a new food to me too, I've never tried this type of cheese before. Very good stuff!
I used the Fine Garlic and Herbs variety of cheese.
These deviled eggs will be a little denser than most, and I did use some extra cheese.
Add a little mayo until desired consistency if you'd like, you know your crowd:@)
The cheese I bought:
Boursin or Alouette Deviled Eggs
- Mix cheese and egg yolks, add S&P to taste, fill whites.
- Optional: Sprinkle tops with any or all- Black pepper, seasoned salt, paprika if desired.
- I think these eggs would be pretty topped with some minced parsley. Note to self: Buy a new plant for the kitchen window...
🐣Eat well and have a happy day:@)
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