These Boursin Deviled Eggs are a tasty twist on the classic! Creamy Boursin cheese adds a fantastic flavor to the yolk mixture, making each bite deliciously smooth and cheesy.
They’re super easy to make, and trust me, once you start, it’s hard to stop! I love serving them at gatherings because they always get gobbled up quickly. Who can resist a good deviled egg? 🥚
Key Ingredients & Substitutions
Eggs: Large eggs are preferred for deviled eggs. If you’re looking for a healthier option, you can use cage-free or organic eggs. These may also be pasteurized for safety, especially if serving to pregnant women or the elderly.
Boursin Cheese: This creamy cheese is the star here! I love the garlic and herb flavor, but you could also swap it for any soft cheese you enjoy, like cream cheese with some herbs mixed in.
Mayonnaise: It adds richness to the filling. If you want a lighter version, consider using Greek yogurt instead. It provides a nice tang while cutting down calories.
Dijon Mustard: It gives a great kick. If you need a milder flavor, use yellow mustard or leave it out completely. A touch of vinegar can also work if you still want that tang.
Garnishes: Smoked paprika adds flavor and color. If you don’t have it, regular paprika works too. For a spicy twist, consider a sprinkle of cayenne pepper or chili powder.
How Do I Make Perfectly Peeled Hard-Boiled Eggs?
Peeled eggs can often be tricky, but here’s how to make it easier. Start by gently placing the eggs in cold water, then bring them to a boil. Once they’re boiled, turning off the heat and letting them sit is key!
- Cooling the eggs in ice water for about 5-10 minutes stops the cooking and makes peeling easier.
- Crack the eggshell all over before peeling. This helps in loosening the shell.
- Roll the egg on your counter gently to further loosen the shell. Start peeling from the wider end where there’s usually air, making it easier.
With these tips, you’ll have beautifully peeled eggs every time!
Boursin Deviled Eggs
Ingredients You’ll Need:
- 12 large eggs
- 4 ounces Boursin cheese (garlic & herb flavor recommended), softened
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt, to taste
- Freshly ground black pepper, to taste
- Smoked paprika, for garnish
- Fresh chives, chopped for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and another 30 minutes for chilling in the refrigerator. Overall, you’ll be looking at about 45 minutes from start to serving your delicious Boursin Deviled Eggs!
Step-by-Step Instructions:
1. Cooking the Eggs:
Begin by placing your eggs in a single layer in a large pot, then cover them with cold water—make sure the water level is about 1 inch above the eggs. Bring the water to a boil over medium-high heat. Once it’s boiling, cover the pot, turn off the heat, and let the eggs sit for 10-12 minutes. This will give you perfectly hard-boiled eggs every time!
2. Cooling the Eggs:
After the cooking time is up, carefully transfer the eggs into a bowl filled with ice water. Allow them to cool completely for about 5-10 minutes. This step is crucial as it makes peeling the eggs much easier!
3. Preparing the Yolks:
Once cooled, peel the eggs and slice each in half lengthwise. Gently remove the yolks and place them in a mixing bowl, while arranging the egg whites on a serving platter, ready to be filled.
4. Mixing the Filling:
Using a fork, mash the egg yolks until crumbly. Add the softened Boursin cheese, mayonnaise, and Dijon mustard to the bowl. Mix everything together until smooth and creamy. Don’t forget to season your mixture with salt and pepper to taste!
5. Filling the Egg Whites:
Now it’s time to fill those egg white halves! You can use a spoon or a piping bag fitted with a star tip to add the delicious yolk mixture into each egg white. Get creative with how you fill them!
6. Garnishing:
Sprinkle each deviled egg with a dash of smoked paprika for flavor and a lovely color. Finish off by garnishing them with some chopped fresh chives for a nice touch.
7. Chilling Before Serving:
For the best taste, refrigerate your Boursin Deviled Eggs for at least 30 minutes before serving. This allows the flavors to meld beautifully and gives the filling a chance to firm up a bit.
Enjoy your delightful Boursin Deviled Eggs as a perfect appetizer or a tasty snack! They’re sure to impress your family and friends!
Can I Use Different Cheese Instead of Boursin?
Absolutely! If you don’t have Boursin, you can use any soft cheese like cream cheese mixed with herbs for a similar creamy texture. A flavored cheese spread can also be a delicious alternative!
How Do I Store Leftover Deviled Eggs?
If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for up to 2 days. Just be sure to cover them with plastic wrap or a lid to prevent them from drying out.
Can I Make Deviled Eggs Ahead of Time?
Yes! You can prepare the filling in advance and keep it in the refrigerator for up to 2 days. Just fill the egg whites right before serving to ensure they stay fresh and flavorful!
What Can I Substitute for Mayonnaise?
If you’d like a healthier option, try Greek yogurt for a tangy twist. You can also use sour cream or even avocado for a creamy consistency without the mayo flavor!