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Boursin Deviled Eggs

Boursin deviled eggs with a smooth garlic-and-herb cheese filling and creamy yolks. Boiled eggs are halved, piped into the whites, and finished with dill, chives, and cracked black pepper for a classic French-inspired bite.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: French
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large eggs
  • 5.2 oz Boursin garlic and herb cheese, softened
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 0.125 tsp salt
  • 0.25 tsp black pepper to taste
  • 1 fresh dill and chives for garnish

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place large eggs in a pot, cover with cold water, and bring to a boil; cover, remove from heat, and let stand 12 minutes. Visual cue: the water should reach a full boil before you turn off the heat.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise. Visual cue: shells should loosen easily after cooling.
Make the deviled filling and assemble
  1. Beat the egg yolks with Boursin garlic and herb cheese, mayonnaise, Dijon mustard, lemon juice, and salt until smooth and creamy. Visual cue: the mixture should look uniform with no yellow streaks.
  2. Pipe the filling into the egg whites. Visual cue: the filling should be neat and generously mounded in each half.
  3. Top with fresh dill and chives for garnish and cracked black pepper. Visual cue: you should see visible green flecks and pepper specks on top.
Serve
  1. Chill until serving. Visual cue: the filling should be firm and cool when you plate them.

Notes

Pro tip: soften the Boursin to room temperature so the filling beats silky and pipes cleanly. Store assembled deviled eggs covered in the refrigerator for up to 2 days; for best texture, don’t freeze. For a lighter option, replace half the mayonnaise with plain Greek yogurt for a tangier filling while keeping the same herb-and-cheese flavor.