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Boursin Deviled Eggs

Boursin deviled eggs with a garlic-and-herb filling are creamy, pipeable, and finished with fresh dill fronds and cracked pepper. Classic hard-boiled eggs are halved and chilled for clean, flavorful deviled-egg flavor in every bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: French-inspired
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use room-temperature eggs if possible for more even cooking.
Filling
  • 1 can (5.2 oz) Boursin garlic and herb cheese, softened Softened for easier mixing until smooth.
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 0.125 tsp salt Use 1/8 tsp or to taste.
  • 0.25 tsp black pepper to taste Add during finishing to keep the topping vibrant.
Garnish
  • 1 fresh dill and chives for garnish Add right before serving for best aroma.

Equipment

  • 1 sheet pan

Method
 

Boil and cool the eggs
  1. Place 12 large eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes until the yolks are set.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve lengthwise so the yolks are ready to fill.
Make the Boursin deviled filling
  1. Beat the egg yolks with Boursin garlic and herb cheese, mayonnaise, Dijon mustard, lemon juice, and salt until smooth and creamy. Stop and scrape the bowl as needed to remove any lumps.
Fill and garnish
  1. Pipe the filling into the egg whites for neat, even rosettes. Fill each half fully so the tops look domed.
  2. Top with fresh dill, chives, and cracked black pepper. Finish with visible flecks and a light peppery layer.
Chill before serving
  1. Chill the deviled eggs until serving. Keep them covered so the herbs stay fresh and the filling sets.

Notes

Pro tip: softened Boursin blends faster—let the cheese sit at room temperature for 15–20 minutes before mixing. Store covered in the refrigerator for up to 3 days; freeze is not recommended because the filling can weep and the whites may soften. For a dairy-forward twist, swap mayonnaise for plain Greek yogurt (same amount) for a tangier, lighter texture.