Oh my. I do not make enough deviled eggs. Most people don't love my Buffalo Chicken Deviled Eggs, so I don't make them often or for gatherings. These, I hope will have a broader fan base. I really, really like them. I just used a 5.2 oz box of Boursin, so the garlic and herb flavor is there, but not overwhelming.
Boursin Deviled Eggs
adapted from Savory Simple
12 large eggs, hard boiled
1/2 cup nonfat Greek yogurt
1 5.2 oz package Garlic & Fine Herbs Boursin Cheese, softened
1/2 tsp salt
1 1/2 tsp lemon juice
ground black pepper to taste (I used A LOT and kept tasting as I added it - I think to offset the lemon juice)
Cut the eggs in half and put the yolks in a bowl. Smash with a fork. Add the yogurt and Boursin, salt, lemon juice and black pepper. Mix completely. Put the mixture in a quart sized resealable bag and cut the bottom tip with scissors to make a small hole. Refill all of the egg whites. Refrigerate for an hour and serve.