6-8 hard-cooked eggs, peeled and cut vertically
1 package boursin herb spreadable cheese, softened to room temperature
salt and pepper to taste
6 lardons bacon, cut into thirds and fried to crispy
1/4 cup chopped chives (for garnish)
Select some of the “prettier” pieces of bacon and reserve to garnish. Chop the remaining bacon to very small bits.
Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add boursin and mix thoroughly. Mix in the bacons bits. Taste for seasoning before adding salt and pepper as needed. Fill the empty egg white shells (either with a spoon or with a piping bag) with the mixture. Garnish with the reserved bacon pieces and chives.
Cover lightly with plastic wrap and refrigerate for up to one day before serving.