Boursin Garlic and Herb Salad Deviled Eggs

1 dozen hard-cooked eggs

1 package (5.5 ounces) Boursin garlic-and-herb cheese

3 tablespoons mayonnaise

½ teaspoon minced fresh garlic

¼ teaspoon salt

1/3 cup herb salad (a mix of torn fresh herbs, such as tarragon, chives, mint, Italian parsley and basil)

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

With a fork, mash the yolks to a smooth consistency. Add the cheese, mayonnaise, garlic, and salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season 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. Or fill the eggs with a spoon, dividing the filling evenly.

Top each egg half with a pouf of herb salad.

Makes 24.

“D’Lish Deviled Eggs: A Collection of Recipes from Creative to Classic” by Kathy Casey (Andrews McMeel Publishing, 2013)