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Devilled eggs with Boursin cheese, crushed chips and scallions
2024-06-21
https://www.metro.ca/userfiles/image/recipes/oeuf-mimosa-fromage-boursin-12316.jpg
PT25M
PT15M
PT40M
Place the eggs in a pot of cold, salted water. Add the white vinegar and bring to a boil. Lower heat and let simmer for 10 minutes.Strain the cooking water and quickly cool down the eggs in cold water for about 10 seconds.Shell the hard-boiled eggs and rinse them well. Set aside.Halve the eggs lengthwise, and carefully remove their yolks. Place the yolks in a large bowl. Place the whites on a baking sheet, holes facing up.Mix the egg yolks with the Boursin cheese at room temperature, lemon juice and 35% cream until smooth and well blended. Place the filling in a pastry bag. Tip: If you don’t have a pastry bag, use a resealable bag (e.g., Ziploc) instead.Generously stuff the egg whites with the egg yolk filling.Break up the chips and sprinkle them over the devilled eggs.Finely chop the scallions and sprinkle them over the eggs. Season with some freshly ground black pepper and enjoy!Source: Martin Juneau
4
5
1
5
5
12 eggs
25 mL white vinegar
1 pack Boursin Garlic & Fine Herbs cheese
1/2 Lemon, pressed
30 mL cream 35 % m.f.
1 bag small rippled chips (e.g. Ruffles) - sour cream and onion flavour
2 sprigs scallions
salt & pepper black, to taste
Devilled eggs with Boursin cheese, crushed chips and scallions
4
Appetizers-Accompaniments-Snacks
0:25
Preparation
0:15
COOKING
0:40
TOTAL TIME
Ingredients
-
12
eggs
-
25 mL
white vinegar
-
1 pack
Boursin Garlic & Fine Herbs cheese
-
1/2
Lemon, pressed
-
30 mL
cream 35 % m.f.
-
1 bag
small rippled chips (e.g. Ruffles) - sour cream and onion flavour
-
2 sprigs
scallions
-
salt & pepper black, to taste
Preparation
Place the eggs in a pot of cold, salted water. Add the white vinegar and bring to a boil. Lower heat and let simmer for 10 minutes.
Strain the cooking water and quickly cool down the eggs in cold water for about 10 seconds.
Shell the hard-boiled eggs and rinse them well. Set aside.
Halve the eggs lengthwise, and carefully remove their yolks. Place the yolks in a large bowl. Place the whites on a baking sheet, holes facing up.
Mix the egg yolks with the Boursin cheese at room temperature, lemon juice and 35% cream until smooth and well blended. Place the filling in a pastry bag. Tip: If you don’t have a pastry bag, use a resealable bag (e.g., Ziploc) instead.
Generously stuff the egg whites with the egg yolk filling.
Break up the chips and sprinkle them over the devilled eggs.
Finely chop the scallions and sprinkle them over the eggs. Season with some freshly ground black pepper and enjoy!
Source: Martin Juneau
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
