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Boursin Deviled Eggs

Boursin deviled eggs with garlic-and-herb cream filling for a creamy, pipeable texture. Hard-boiled eggs are halved, filled, and finished with fresh dill, chives, and cracked black pepper.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill time 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: French-inspired
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Large eggs, hard-boiled and halved.
Filling
  • 1 can (5.2 oz) Boursin garlic and herb cheese Softened for easy blending.
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 0.125 tsp salt
  • 0.1 tsp black pepper To taste; use cracked for topping.
Garnish
  • 0.25 cup fresh dill For garnish.
  • 0.25 cup chives For garnish.

Equipment

  • 1 sheet pan

Method
 

Boil and cool the eggs
  1. Place 12 large eggs in a pot, cover with cold water, and bring to a boil; then cover, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise.
Make the Boursin deviled filling
  1. Beat the yolks with Boursin garlic and herb cheese, mayonnaise, Dijon mustard, lemon juice, and salt until smooth and creamy.
Fill and garnish
  1. Pipe the filling into the egg whites.
  2. Top with fresh dill, chives, and cracked black pepper, then arrange on a sheet pan for easy serving.
Chill before serving
  1. Chill until serving so the filling sets and the flavors meld, aiming for at least 10 minutes in the refrigerator.

Notes

For the smoothest filling, make sure the Boursin is softened before mixing and beat until no yolk lumps remain. Refrigerate in a covered container up to 3 days; they do not freeze well because the yolk filling can lose texture after thawing. For a lighter option, use light mayonnaise and reduce the salt by 1/8 tsp if needed for balance.