Boursin And Garlic Deviled Eggs - cooking recipe

Ingredients

12 large hard-cooked eggs
Filling
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
Herb Topping
1/3 cup fresh herb, torn (a mixture, such as tarragon, chives, mint, Italian parsley, basil)

Preparation

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.