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Boursin Deviled Eggs Recipe

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4.1 from 75 reviews

These Boursin Deviled Eggs are a creamy, flavorful twist on a classic appetizer, combining the rich smoothness of Boursin cheese with spicy brown mustard and a hint of mustard caviar. Perfectly boiled eggs are filled with a silky yolk mixture and elegantly garnished with edible pansies and fresh herbs, making them an impressive and delicious addition to any gathering.

Ingredients

Eggs

  • 6 large eggs

Filling

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

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. Bring the water to a boil over medium-high heat and cook the eggs for 20 minutes to ensure they are hard boiled. Once done, transfer the eggs to a bowl of cold water and let them cool for 5 to 10 minutes.
  2. Peel and halve the eggs: When the eggs are cool enough to handle, gently tap each egg around the center to crack the shell. Peel off the shells carefully to avoid damaging the egg whites. Slice each egg in half lengthwise.
  3. Prepare the yolk mixture: Carefully remove the yolks by sliding them out of the egg whites. Push the yolks through a mesh strainer into a mixing bowl to create a smooth texture for the filling.
  4. Mix the filling: Add 1 tablespoon of mayonnaise, 1 teaspoon of spicy brown mustard, 1 tablespoon of Boursin cheese, and a sprinkle of salt and pepper to the bowl with the yolks. Mix thoroughly until the mixture resembles creamy hummus. Adjust the creaminess by adding a bit more mayo or mustard if needed. Transfer the filling to a pastry piping bag fitted with a decorative tip for easy filling.
  5. Assemble the deviled eggs: Pipe the yolk filling into each egg white half evenly. Top each filled egg with one pansy flower, a small dollop of mustard caviar, and optionally a cilantro or parsley leaf for garnish.
  6. Serve: Arrange the deviled eggs on a platter and serve immediately or chill until ready to serve.

Notes

  • Use fresh eggs for the best peeling results.
  • Adjust the amount of mayonnaise or mustard to reach your preferred creaminess in the filling.
  • Mustard caviar adds a unique burst of flavor and texture but can be omitted if unavailable.
  • Edible pansies make a beautiful and colorful garnish; be sure they are food-safe and pesticide-free.
  • For easier peeling, you can add a teaspoon of baking soda to the boiling water.
  • The deviled eggs can be prepared a few hours ahead and stored covered in the refrigerator.

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