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Boursin Deviled Eggs

Boursin deviled eggs with a garlic-and-herb cheese filling are creamy and pipeable, with firm yolks achieved by a 12-minute boil-and-stand. The finished deviled eggs are topped with fresh dill fronds, chives, and cracked black pepper for bright flavor in every bite.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling (ice bath + serving chill) 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: French-inspired
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 pot
  • 1 ice bath bowl
  • 1 piping bag

Method
 

Boil and cool the eggs
  1. Place the large eggs in a pot and cover with cold water; bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes, until the yolks are fully set (no wet center).
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve lengthwise, then keep the halves ready for filling.
Make the Boursin yolk filling
  1. Beat the yolks with Boursin garlic and herb cheese, mayonnaise, Dijon mustard, lemon juice, and salt until smooth and creamy. Stop when the mixture holds a pipeable consistency with no lumps.
Fill and garnish
  1. Pipe the filling into the egg whites. Fill generously so the tops form neat ridges when you lift the piping tip.
  2. Top with fresh dill and chives, then add cracked black pepper. Finish with a fresh-herb look so the garnish stays bright.
Chill before serving
  1. Chill the deviled eggs until serving. Refrigerate until the filling is firm, about 10 minutes for best structure.

Notes

For the creamiest filling, use softened Boursin and beat until completely smooth before piping. Store covered in the refrigerator for up to 3 days; freeze is not recommended because the egg texture changes. If you want a lighter option, swap mayonnaise for light mayo while keeping the filling method the same.