Go Back

Boursin Deviled Eggs

Boursin deviled eggs with herby garlic filling are creamy, pipeable, and topped with fresh dill. The eggs are boiled, rested off-heat, then chilled for easy peeling and a clean, tender yolk texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: French-inspired
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Large eggs
  • 12 large eggs Use 12 large eggs for standard deviled egg filling.
Boursin herb filling
  • 1 package (5.2 oz) Boursin garlic and herb cheese Soften before mixing for a smooth, pipeable filling.
  • 3 tbsp mayonnaise Adds richness and helps the filling pipe cleanly.
  • 1 tsp Dijon mustard For tang and classic deviled egg flavor.
  • 1 tsp lemon juice Brightens the filling.
  • 0.125 tsp salt Adjust as needed to taste.
  • black pepper Add to taste, plus extra for garnish.
Garnish
  • fresh dill Chopped or fronds for topping.
  • chives Minced for garnish.

Equipment

  • 1 pot

Method
 

Boil and chill the eggs
  1. Place 12 large eggs in a pot and cover with cold water, then bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes for a tender, fully set yolk.
  2. Transfer the eggs to an ice bath and chill for 10 minutes. Peel and halve lengthwise once cool, keeping the whites intact for filling.
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. Mix until no lumps remain so the filling pipes cleanly.
Fill and garnish
  1. Pipe the filling into the egg whites using a piping bag or spoon. Fill each half generously and level the tops.
  2. Top with fresh dill, chives, and cracked black pepper. Add extra black pepper right before serving for the best aroma.
Chill before serving
  1. Chill the deviled eggs until serving. Keep them refrigerated to firm up the filling and improve flavor.

Notes

Pro tip: soften the Boursin at room temperature before mixing so the yolk filling becomes fully smooth and pipeable. Store leftovers covered in the refrigerator for up to 3 days; they’re best served cold. Freezing is not recommended because the texture of the filling can turn watery after thawing. For a lighter option, use mayonnaise made with olive oil and reduce to 2 tbsp while keeping the rest the same.