12 eggs, boiled, peeled & halved
3-4 strips cooked bacon (Benton's recommended) cut into small strips.
2 T. mayo
1 T. sour cream
2 T. Boursin cheese (or increase sour cream to 3 T. and leave Boursin cheese out)
2 T. minced chives
NOTE: Reserve 1 T. Chive and 1 T. bacon for garnish
Place the egg yolks, mayo sour cream and Boursin cheese in mixing bowl. Mix well, fold in bacon & chives. Top each egg white half with about 1-1/2 T. of yolk mixture. Garnish with reserved chives & bacon.
Presented by: Ron Watkins, The Grill at Highlands Row