These Boursin Deviled Eggs are a tasty twist on a classic! Creamy Boursin cheese fills the egg whites, giving them a rich and herby flavor that’s hard to resist.
Every bite is like a little party in your mouth! I love serving these at gatherings—people just can’t get enough. They are easy to make and always a hit!
Ingredients & Substitutions
Eggs: Large eggs work best for this recipe. If you’re short on eggs, just make fewer deviled eggs by using three eggs instead. They still are a great appetizer!
Boursin Cheese: This is the star ingredient! If you’re unable to find Boursin, you can substitute with any soft cheese mixed with garlic and herbs, like herbed cream cheese or goat cheese.
Mayonnaise: For a lighter option, consider using Greek yogurt. It offers creaminess and adds a bit of tangy flavor.
Dijon Mustard: If you prefer a milder taste, yellow mustard works wonderfully as a substitute.
Herbs: Using fresh herbs like parsley or chives adds a nice touch. If fresh herbs are not available, try using dried herbs, but reduce the amount since they’re more concentrated.
How Can You Cook Eggs Perfectly for Deviled Eggs?
Cooking perfect hard-boiled eggs is all about timing and temperature control. Follow these steps for great results:
- Start with eggs at room temperature; they peel easier.
- Place eggs in a single layer in a saucepan and cover with cold water. Aim for about 1 inch over the eggs.
- Bring to a rolling boil over medium-high heat, cover, and remove from heat. Let them sit covered for 10-12 minutes, based on your desired yolk firmness.
- Transfer the eggs to an ice water bath immediately after cooking to stop the cooking process. This helps with peeling too!
With these techniques, you’ll get perfectly cooked and peelable eggs for your deviled eggs every time!
Boursin Deviled Eggs
Ingredients You’ll Need:
- 6 large eggs
- 3 ounces Boursin cheese (garlic and fine herbs flavor)
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt, to taste
- Freshly ground black pepper, to taste
- Paprika, for garnish
- Fresh chopped herbs (such as parsley, chives, or thyme), for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 30 minutes for chilling, totaling about 45 minutes before they’re ready to serve. Most of that time is just waiting for the eggs to cool and chill!
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs in a single layer in a saucepan. Cover them with cold water, ensuring it’s about 1 inch above the eggs. Turn on the heat and bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit covered for 10–12 minutes.
2. Cool the Eggs:
After the time is up, carefully drain the hot water. Transfer the eggs to a large bowl filled with ice water. This will cool them down quickly and make them easier to peel. Let them sit for at least 5 minutes.
3. Prepare the Filling:
When the eggs are cool, peel them and slice each one in half lengthwise. Gently scoop out the yolks and place them into a mixing bowl. Add the Boursin cheese, mayonnaise, and Dijon mustard to the bowl with the yolks. Mash everything together until it’s smooth and creamy. Don’t forget to season with salt and pepper to taste!
4. Fill the Egg Whites:
Now it’s time to get creative! Use a piping bag or a spoon to fill each egg white half with the yolk mixture, creating a lovely swirl on top.
5. Garnish and Chill:
Sprinkle a little paprika on top of each filled egg, followed by your choice of freshly chopped herbs for a pop of color and flavor. Finally, cover the eggs and chill them in the refrigerator for at least 30 minutes before serving.
Enjoy these creamy, herby Boursin Deviled Eggs as a delicious appetizer or party snack!
Can I Use Different Cheese for This Recipe?
Absolutely! If you can’t find Boursin cheese, feel free to substitute it with herbed cream cheese or goat cheese mixed with garlic and herbs. Just adjust the seasoning to taste!
How Can I Make These Deviled Eggs Spicier?
If you like a kick, add a dash of hot sauce or some finely chopped jalapeños into the yolk mixture. You can also sprinkle cayenne pepper on top for an extra bite!
Can I Prepare These Deviled Eggs Ahead of Time?
Yes, you can! Prepare the eggs and fill them, then store them in the refrigerator for up to one day before serving. Just add the garnish just before serving for the best presentation.
What’s the Best Way to Store Leftover Deviled Eggs?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep them fresh, place a piece of wax paper between layers if stacking them in the container.
