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Boursin Deviled Eggs Recipe

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3.8 from 79 reviews

These Boursin Deviled Eggs are a creamy, flavorful twist on the classic appetizer, featuring a smooth filling made with Boursin garlic & herb cheese, spicy brown mustard, and mayonnaise. Topped with delicate pansy flowers and a hint of mustard caviar, they make a stunning and delicious party treat perfect for any occasion.

Ingredients

Eggs

  • 6 large eggs

Filling

  • 1 tbsp mayonnaise
  • 1 tsp spicy brown mustard
  • 1 tbsp Boursin cheese (garlic & herb flavor)
  • Salt & pepper, a sprinkle

Garnish

  • 1 tsp mustard caviar (with pickle juice)
  • 12 dry or fresh pansies
  • 12 cilantro or parsley leaves (optional)

Instructions

  1. Boil the eggs: Place 6 large eggs in a pot and cover them with cool water. Heat the pot over medium-high heat and let the eggs boil for 20 minutes. Once done, transfer the eggs to a bowl of cold water and let them cool for 5-10 minutes to stop the cooking process and make peeling easier.
  2. Peel and halve the eggs: Carefully tap each cooled egg around the center to crack the shell, then peel off the shell completely. Slice each egg in half lengthwise.
  3. Prepare the yolks: Gently remove the yolks from the egg whites and set the whites aside. Push the yolks through a fine mesh strainer into a mixing bowl to ensure the filling will be smooth and creamy.
  4. Make the filling: To the smooth yolks, add 1 tablespoon mayonnaise, 1 teaspoon spicy brown mustard, 1 tablespoon Boursin cheese, and a sprinkle of salt and pepper. Mix well, adjusting with more mayo or mustard to achieve the consistency of creamy hummus. Transfer the filling into a pastry piping bag fitted with a decorative tip for easy filling.
  5. Assemble the deviled eggs: Pipe the filling generously into each egg white half. Top each filled egg with one pansy flower, a small spoonful of mustard caviar, and optionally garnish with cilantro or parsley leaves for a fresh touch. Serve immediately or chilled.

Notes

  • Boil the eggs for exactly 20 minutes to ensure fully hard-cooked yolks without overcooking.
  • Using a mesh strainer for the yolks creates an ultra-smooth filling texture.
  • Boursin cheese adds a rich, herbed creaminess that elevates traditional deviled eggs.
  • Mustard caviar with pickle juice adds a delightful pop of flavor and texture.
  • Pansies are edible flowers that add beautiful color and elegance to the presentation.
  • The recipe serves 12 deviled eggs, perfect for a party appetizer or elegant snack.
  • Make sure to chill eggs after boiling to facilitate easier peeling and better texture.

Find it online: https://justsosavory.com/boursin-deviled-eggs-recipe/