Go Back

Boursin Deviled Eggs

Boursin deviled eggs have a smooth, creamy filling made with Garlic & Fine Herbs cheese, mayonnaise, and Dijon mustard. The eggs are chilled before serving and finished with paprika and fresh chives.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
chilling 30 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

For the eggs
  • 6 eggs large
  • cold water as needed, for cooking and chilling
  • ice as needed, for chilling
For the filling
  • 1 package (5.2 oz) Boursin Garlic & Fine Herbs cheese softened
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 0.125 tsp kosher salt
  • 0.125 tsp black pepper
For the garnish
  • 0.25 tsp paprika
  • 1 tbsp fresh chives finely chopped

Equipment

  • 1 3-quart saucepan

Method
 

Cook the eggs
  1. Place the eggs in a single layer in a 3-quart saucepan.
  2. Add enough cold water to cover the eggs by 1 inch.
  3. Bring the water to a full boil over high heat.
  4. Cover the pan and remove it from the heat; let the eggs stand for 12 minutes.
  5. Transfer the eggs to a bowl of ice water and chill for 10 minutes.
  6. Peel the eggs.
  7. Cut the eggs in half lengthwise.
  8. Remove the yolks.
  9. Arrange the whites cut-side up on a serving platter.
Make the filling
  1. Mash the yolks with the Boursin, mayonnaise, Dijon mustard, kosher salt, and black pepper until smooth.
Fill and garnish
  1. Spoon the filling into the egg whites.
  2. Sprinkle with paprika and chives.
  3. Refrigerate for 20 minutes before serving.

Notes

For the smoothest filling, soften the Boursin before mixing. Refrigerate leftovers in a covered container for up to 2 days; freezing is not recommended. For a lighter option, replace the mayonnaise with plain Greek yogurt.