Boursin Deviled Eggs take the classic favorite to a whole new level! With creamy Boursin cheese mixed in, these eggs are flavorful and rich, perfect for any party or snack time.
What I love about these deviled eggs is how easy they are to whip up. Besides, who can resist that creamy goodness? They disappear quickly, so be ready to make a double batch! 🐣✨
Key Ingredients & Substitutions
Eggs: Use large eggs for the best results. If you have eggs from a local farm, even better! They’ll be super fresh. If you’re avoiding eggs, try substituting with silken tofu for a vegan version.
Boursin Cheese: This creamy cheese is the star of the show. While the garlic and herb flavor is the best match, you can also use plain cream cheese mixed with garlic powder and herbs if you can’t find Boursin.
Mayonnaise: I love using regular mayo, but if you’re looking for a lighter option, try Greek yogurt. It adds creaminess with a bit of tang, which goes well in deviled eggs.
Chives or Parsley: Fresh herbs really brighten up the dish. Chives are my favorite for that mild onion flavor. If you’re out of chives, fresh dill or even a sprinkle of celery salt can work too.
How Do You Make Perfect Deviled Eggs Without Overcooking?
Getting perfect hard-boiled eggs is key for great deviled eggs. The goal is to avoid a grayish ring around the yolk, which happens when eggs are overcooked. Here’s how to do it right:
- Start with cold eggs and place them in a single layer in a pot.
- Cover them with water about an inch above the eggs and bring to a boil.
- Once boiling, cover the pot and turn off the heat. Let the eggs sit for 12 minutes.
- Immediately transfer the eggs to an ice bath to stop the cooking. This also makes peeling easier!
Follow these steps, and you’ll have beautifully yellow yolks ready to be transformed into delicious deviled eggs!
Boursin Deviled Eggs
Ingredients You’ll Need:
- 6 large eggs
- 3 oz Boursin cheese (garlic and herb flavor recommended)
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika, for garnish
- Fresh chopped chives or parsley, for garnish
How Much Time Will You Need?
This recipe will take you about 25 minutes, including preparation and cooking time. You’ll need about 15 minutes to prepare and cook the eggs, plus at least 15 minutes to chill before serving. It’s a quick and delightful treat!
Step-by-Step Instructions:
1. Boiling the Eggs:
Start by placing the eggs in a single layer in a saucepan. Cover them with enough water that there’s about an inch of water above the eggs. Turn the heat to medium-high and bring the water to a boil.
2. Cooking the Eggs:
Once the water starts boiling, cover the pan with a lid, take it off the heat, and let the eggs sit in the hot water for 12 minutes. This will cook them perfectly and keep the yolks nice and bright.
3. Cooling the Eggs:
After 12 minutes, carefully drain the hot water from the pan and transfer the eggs to a bowl filled with ice water. Let them sit for about 5 minutes to cool down, making them easier to peel.
4. Preparing the Filling:
Once cooled, gently peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl, setting the whites aside. Mash the yolks with a fork until they’re crumbly.
5. Mixing It All Together:
Add the Boursin cheese, mayo, Dijon mustard, salt, and pepper to the mashed yolks. Mix everything together until smooth and creamy—this is where all the magic happens!
6. Filling the Egg Whites:
Using a spoon or a piping bag (if you want to get fancy!), fill each egg white half with the creamy yolk mixture. Don’t be shy; pile it on!
7. Garnishing:
Sprinkle a little paprika over each filled egg for color and extra flavor, then top with fresh chopped chives or parsley for a nice touch.
8. Chilling (Optional):
For the best flavor, chill the deviled eggs in the fridge for at least 15 minutes before serving. This allows the flavors to meld beautifully.
Now you can enjoy your delicious Boursin Deviled Eggs! They’re sure to be a hit, whether for a party or just a tasty snack. Bon appétit!
Can I Use Different Cheese for This Recipe?
Absolutely! While Boursin adds a flavorful touch, you can substitute it with cream cheese or goat cheese. For extra flavor, mix in some herbs or spices to customize the filling to your liking.
How Can I Easily Peel the Eggs?
For easier peeling, make sure to cool the eggs in ice water right after boiling. Older eggs tend to peel more easily, so if you have any that are a bit older, use those! Cracking the shell gently and rolling the egg on the counter can also help loosen the shell.
Can I Make These Deviled Eggs Ahead of Time?
Yes! You can prepare the filling a day in advance and store it in an airtight container in the fridge. Just fill the egg whites right before serving to keep them fresh and beautiful!
What Other Garnishes Can I Use?
Besides paprika and chives, you can get creative with garnishes! Try crumbled bacon, capers, or even a slice of olive for different flavors and presentations. Enjoy experimenting!
