Boursin Deviled Eggs

Step 1

Hard boil the eggs: Place eggs in a medium saucepan. Cover with cold water until the water is at least a half inch above the eggs. Bring to a boil over high heat. As soon as the water starts to bubble, set a timer for 10 minutes. After 10 minutes, immediately drain the hot water out of the pot and run cold water over the eggs in the pot. Dump the first round of water and run cold water over the eggs again. Let the eggs sit in the cold water for 2-3 mins. Remove the eggs from the water, and carefully peel the shells off of the eggs.

Step 2

Using a sharp knife, cut the eggs in half lengthwise. Gently scoop out the yolks, and place them in a small mixing bowl. To the yolks, add Boursin, sour cream, salt, and pepper. Mash with a fork, and mix until combined and smoothed to your desired texture.

Step 3

Using a piping bag or a small spoon, fill the cavity of the eggs with the yolk mixture. Dust the tops with a sprinkle of aleppo pepper, if desired. Serve immediately!