Go Back

Boursin Deviled Eggs

Boursin deviled eggs with a garlic-and-herb creamy filling are pipeable, smooth, and packed with flavor. Hard-boiled eggs are halved, yolks are blended with Boursin, then piped into whites and finished with dill and cracked pepper.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: French-inspired
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Cheese filling
  • 1 can (5.2 ounces) Boursin garlic and herb cheese Softened so it blends smooth.
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 0.125 tsp salt
  • black pepper To taste, for the filling and topping.
Garnish
  • fresh dill and chives Fresh fronds for topping.

Equipment

  • 1 sheet pan

Method
 

Boil and set the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil; cover the pot, 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 creamy yolk filling
  1. Beat the yolks with Boursin, mayonnaise, Dijon, lemon juice, and salt until smooth and creamy.
Fill and garnish
  1. Pipe the filling into the egg whites so the centers are filled all the way.
  2. Top with fresh dill, chives, and cracked black pepper for a bright herb finish.
Chill before serving
  1. Chill the deviled eggs until serving so the filling stays firm and sliceable.

Notes

Pro tip: soften the Boursin before mixing for a silkier filling that pipes cleanly. Refrigerate in an airtight container up to 3 days; for best texture, garnish right before serving. Freezing isn’t recommended because the egg whites and creamy filling can become watery after thawing. For a dairy-light swap, use a garlic-and-herb reduced-fat cream cheese instead of Boursin and blend well until very smooth.