Boursin Deviled Eggs
A delicious twist on the classic deviled eggs, featuring creamy Boursin cheese for a rich, flavorful appetizer that’s perfect for any occasion.
Ingredients
Main ingredients
- 6 large large eggs Use fresh eggs for easier peeling.
- 4 ounces Boursin cheese Any flavor can be used.
- 2 tablespoons mayonnaise For creaminess.
- 1 teaspoon Dijon mustard Enhances flavor.
- Salt and pepper to taste Salt and pepper Adjust according to preference.
- Chives for garnish Chives Adds color and flavor.
Instructions
Preparation
- Hard boil the eggs by placing them in a pot covered with cold water. Bring to a boil, then turn off heat and let sit covered for 12 minutes.
- Transfer the eggs to an ice water bath to cool for 5 minutes.
- Peel the boiled eggs under running water, then slice them in half lengthwise and remove the yolks.
Mixing
- Mash the yolks in a bowl and mix in Boursin cheese, mayonnaise, Dijon mustard, salt, and pepper until creamy.
Assembly
- Fill the egg whites with the yolk mixture using a spoon or piping bag.
- Garnish with chopped chives. Serve chilled or at room temperature.
Notes
For added flavor, sprinkle paprika or cayenne on top. Store leftovers in an airtight container for 3 to 4 days.