Boursin Deviled Eggs
Today, we’re making Boursin Deviled Eggs!
I can’t believe that this time last year, I’d never had Boursin cheese before. But here we are, a few life changing months later, and now I add Boursin cheese to basically everything…including today’s recipe!
This recipe was born as a result of mixing leftover Boursin cheese scraps into my scrambled eggs. And of course, it was epic. So I got to thinking, this egg/cheese combo is obviously delicious. Why not give it a go as a cool, portable deviled egg. And obviously we’re here talking about it, so the rest is history.
Let’s start with the hard boiled eggs. I’ve said this before and I’ll say it again, everyone and their brother has their “right” method for hard boiling eggs. I even recently tried a hard boiled egg experiment on Tiktok to see if I could come up with any new tricks. And you know what? That experiment failed miserably. So, I 100% stand by my tried and true hard boiled egg method, because they come out perfect every single time.
We’re going to start by putting our eggs in a saucepan of cold water. We’ll cover those eggs with about an inch of water in the pot, and bring the pot to a boil over high heat. Once the water starts boiling, set a timer for 10 mins. After the eggs have boiled for 10 mins, immediately drain off the boiling water, run the eggs under cold water while they’re still in the pot, drain and refill with cold water 2 or 3 times, then let the eggs sit in the cold water for exactly 2 minutes. This method gives me a perfectly beautiful yellow yolk with no signs of overcooked grey rings AND the shells slide right off with ease every single time.
Once those eggs are peeled and ready to go, we’ll carefully slice them in half longways and gently pop out the yolk into a separate bowl. This is where it gets exciting. Instead of mixing in mayonnaise like noraml, we’re going to add half a pack of creamy Boursin cheese. The garlic and fine herbs flavor is my go to for this recipe.
If you’ve never had Boursin cheese, the texture is smooth and creamy and a little crumbly. It’s kind of like if cream cheese and goat cheese had a baby. It comes in a few different flavors, but I opted for the super fragrant garlic and fine herbs flavor for these eggs. The shallot flavor they offer would be great too. The cheese is rich and decadent and creamy and pure luxury.
So once that cheese is added to the egg yolks, we’ll add a little tangy sour cream to balance out the richness, give it a little pinch of salt and pepper for seasoning, then mash everything together until it is a smooth and creamy filling. I like to use a piping bag fitted with a special tip to fill the eggs, but really you could use a plastic baggie with the end snipped off or even fill the eggs with a small spoon if you have a delicate hand. Instead of using traditional paprika, we’ll finish the eggs with a shake of aleppo pepper to add a little more depth to the party, and it’s time to serve.
These deviled eggs are an experience. They are so rich. They are so fragrant. They are so creamy. They are soooooo good. The cheese on its own brings all the flavor you could ever need to a party. But mix them with everyone’s favorite party bite, and it’s only natural that magic happens.
Alrighty, everyone. This has always been an egg stan account, but the egg content has really been on point lately. What should we make next?
Enjoy, and let’s eat!
Boursin Deviled Eggs
- 6 eggs
- ½ of a 5.3 oz pack Boursin Garlic and Fine Herbs cheese
- 2 tbsp light sour cream
- ¼ tsp salt
- ¼ tsp black pepper
- Aleppo pepper, for garnish
- Hard boil the eggs: Place eggs in a medium saucepan. Cover with cold water until the water is at least a half inch above the eggs. Bring to a boil over high heat. As soon as the water starts to bubble, set a timer for 10 minutes. After 10 minutes, immediately drain the hot water out of the pot and run cold water over the eggs in the pot. Dump the first round of water and run cold water over the eggs again. Let the eggs sit in the cold water for 2-3 mins. Remove the eggs from the water, and carefully peel the shells off of the eggs.
- Using a sharp knife, cut the eggs in half lengthwise. Gently scoop out the yolks, and place them in a small mixing bowl. To the yolks, add Boursin, sour cream, salt, and pepper. Mash with a fork, and mix until combined and smoothed to your desired texture.
- Using a piping bag or a small spoon, fill the cavity of the eggs with the yolk mixture. Dust the tops with a sprinkle of aleppo pepper, if desired. Serve immediately!
- *Everyone has their own method for hard boiling eggs, but this is my fool proof method. The shells slide right off!
- *Keep leftovers in an airtight container in the fridge for 3-4 days.
- *I used a piping bag fitted with the large star tip for the yolk mixture to fill the eggs.