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Boursin Deviled Eggs

Boursin deviled eggs with a creamy garlic-and-herb filling are finished with fresh dill, chives, and cracked pepper for a bright bite. Hard-boiled eggs are boiled, rested, then chilled before piping the smooth yolk mixture into the whites.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: French-inspired
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Large eggs for hard-boiling.
Cheese filling
  • 1 can (5.2 oz) Boursin garlic and herb cheese Soften before mixing for a smooth filling.
  • 3 tbsp mayonnaise Helps loosen and cream the yolk mixture.
  • 1 tsp Dijon mustard Adds tang and bite.
  • 1 tsp lemon juice Brightens the filling.
  • 0.125 tsp salt Season to balance the herbs and garlic.
  • 0.25 Black pepper Use to taste; reserve for topping.
Garnish
  • 1 Fresh dill For topping; use fresh fronds.
  • 1 chives For topping; add a sprinkle.

Equipment

  • 1 sheet pan

Method
 

Boil, rest, and peel
  1. Place the eggs in a pot and cover with cold water. Bring to a boil, then cover and remove from the heat.
  2. Let the eggs stand at room temperature for 12 minutes. After resting, chill them in an ice bath for 10 minutes until the shells are easy to peel (visual cue: fully cooled, no warmth when held).
  3. Peel the eggs and halve lengthwise. Keep the yolk side accessible so you can fill each half.
Make the Boursin deviled filling
  1. In a bowl, beat the yolks with Boursin garlic and herb cheese, mayonnaise, Dijon mustard, lemon juice, and salt until smooth and creamy. Stop and scrape as needed for an even texture (visual cue: no yolk lumps).
Fill and finish
  1. Pipe the filling into the egg whites. Fill each half to form tidy mounds or rosette-like swirls (visual cue: filling sits above the egg white edge).
  2. Top with fresh dill, chives, and cracked black pepper. Add the pepper right before serving for the best speckled look.
  3. Chill until serving. Refrigerate to firm the filling (visual cue: set and cool to the touch).

Notes

For the smoothest filling, soften the Boursin fully before mixing and beat until the yolk mixture is completely lump-free. Store covered in the refrigerator up to 3 days; for best flavor, add the dill/chives and cracked pepper just before serving. Freezing is not recommended because the texture of the eggs and filling can get watery. Dietary swap: for a dairy-light version, use a garlic-and-herb cream-cheese style alternative that’s designed to melt/spread like Boursin.