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Deviled eggs with crab and Boursin®

Œufs mimosa au crabe et Boursin®

Ingredients

Quantities for
  • 25g (1 oz) Boursin® Pepper
  • 2 eggs
  • 60g (2 oz.) can crab meat
  • 15ml (1 tbsp.) olive oil
  • 1/2 bunch of chives
  • 5ml (1 tsp.) paprika
  • Salt and pepper
  • 50g (2 oz) Boursin® Pepper
  • 4 eggs
  • 120g (4 oz.) can crab meat
  • 30ml (2 tbsp.) olive oil
  • 1 bunch of chives
  • 10ml (2 tsp.) paprika
  • Salt and pepper
  • Currently 0 out of 5 Stars.
Difficulty difficultydifficultydifficulty
Preparation
Cooking

Preparation

Step 1 Cook the eggs for 10 minutes in boiling water. Cool them in cold water, and then shell them. Slice them lengthwise into halves. Step 2 Transfer the cooked yolks to a bowl and mash them with a fork. Add in the flaked crab meat and mix it with the yolks. Add the Boursin® Pepper, the olive oil, and mix well. Chop up the chives finely and add them to the mix. Step 3 Fill the cavities in the egg white halves with the the mixture, and then sprinkle with paprika. Refrigerate before serving.
TIP

You can replace the crab with tuna.

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