45 minutes
10 minutes
15 minutes
12 eggs
2 radishes, sliced into thin rounds on a mandoline
1 basil and chives Boursin cheese (150 g)
6 tbsp (90 ml) mayonnaise
1 tbsp chives, finely chopped
2 tsp (10 ml) white wine vinegar
¼ tsp garlic powder
¼ tsp dry mustard
Small basil leaves, for serving
In a pot of simmering water, cook the eggs for 10 minutes. Drain the eggs and fill the pot with cold water. Return the eggs to the pot and let cool for 15 minutes.
Peel the eggs under cold running water and pat dry. Compost the shells.
Meanwhile, place the radish slices in a small bowl of cold water. Let soak until ready to serve. Drain and pat very dry.
Meanwhile, on a work surface, coarsely crumble one-quarter of the cheese. Set aside for serving. Transfer the remaining cheese to a bowl.
On a work surface, halve the eggs lengthwise. Remove the yolks and add to the bowl of cheese. Set the whites aside on a serving dish, cut-side up.
Using a fork, mash the egg yolks and cheese with the remaining ingredients except for the basil leaves. Season with salt and pepper. Transfer the egg yolk mixture to a pastry bag fitted with a ½-inch (1 cm) star tip (see note).
Fill the centre of the egg whites with the yolk mixture. Garnish with the radish slices, reserved crumbled cheese and basil leaves.
Transfer the rolls to a serving dish. Garnish with the remaining cheese.
Note
If you don’t have a pastry bag, fill the eggs using two small spoons.