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Boursin Deviled Eggs

Boursin deviled eggs combine creamy Garlic & Fine Herbs cheese with egg yolks, Dijon mustard, and lemon juice for a smooth, tangy filling. A paprika and fresh chive garnish adds color and a savory finish.
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Prep Time 15 minutes
Cook Time 12 minutes
chilling 25 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 197
Ingredients Method Notes

Ingredients
  

For the eggs
  • 6 eggs large
For the filling
  • 1 package (5.2 oz) Boursin Garlic & Fine Herbs cheese softened
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
For the garnish
  • 0.25 tsp paprika
  • 1 tbsp fresh chives finely chopped

Method
 

Cook the eggs
  1. Place the eggs in a medium saucepan and add cold water to cover them by 1 inch.
  2. Bring to a boil over medium-high heat.
  3. Cover the pan and remove it from the heat.
  4. Let the eggs stand for 12 minutes.
  5. Transfer the eggs to a bowl of ice water and chill for 5 minutes.
  6. Peel the eggs and pat dry.
Make the filling
  1. Cut the eggs in half lengthwise.
  2. Transfer the yolks to a medium bowl and arrange the whites on a serving platter.
  3. Mash the yolks with a fork until fine.
  4. Mix in the Boursin, mayonnaise, Dijon mustard, and lemon juice until smooth.
Fill and garnish
  1. Spoon the filling into the egg whites.
  2. Sprinkle with paprika and chives.
  3. Refrigerate for at least 20 minutes before serving.

Notes

For a smooth filling, mash the yolks until fine before mixing in the Boursin and other ingredients. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended.