Name: Boursin Deviled Eggs Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: French-inspired
Ingredients: 12 large free-range brown hard boiled eggs; 1 cup Garlic and Fine Herbs Boursin Cheese; 1/3 cup plain low-fat Greek yogurt (or creme fraiche, sour cream, or mayonnaise); 1/2 teaspoon sea salt; 3-4 tablespoons ground crackers of choice for topping

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Introduction

These Boursin Deviled Eggs are a creamy, flavorful twist on a classic appetizer. Combining the rich taste of Boursin cheese with a hint of herbs, they make a perfect party snack or elegant starter. Ready in just 30 minutes, they’re sure to impress your guests.

A close-up view of three deviled egg halves laid on a white marbled surface, each with a smooth white egg white base holding a neatly piped swirl of creamy yellow filling on top, sprinkled lightly with tiny bits of black pepper and reddish seasoning. The filling has a soft, fluffy texture with visible ridges from the piping, creating a decorative pattern that contrasts with the smooth surface of the egg white. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 large free-range brown hard boiled eggs
1 cup Garlic and Fine Herbs Boursin Cheese
1/3 cup plain low-fat Greek yogurt (or creme fraiche, sour cream, or mayonnaise)
1/2 teaspoon sea salt
3-4 tablespoons ground crackers of choice for topping

Instructions

Step 1: Crush a few of your favorite crackers and set them aside for topping.
Step 2: Place the eggs in a large pot and cover them with cool water by about an inch.
Step 3: Bring the water to a boil over medium heat.
Step 4: Boil the eggs for 2–3 minutes, then turn off the heat and cover the pot with a lid.
Step 5: Let the eggs continue cooking in the hot water for 7–10 minutes.
Step 6: Drain the eggs and refill the pot with cold water, letting the eggs sit in the cool bath for 2–3 minutes.
Step 7: Cut the eggs in half lengthwise and remove the yolks.
Step 8: In a bowl, blend the yolks with Boursin cheese and Greek yogurt until creamy. Season with sea salt to taste.
Step 9: Fill the egg whites with the creamy yolk mixture.
Step 10: Sprinkle the tops of the filled eggs with the crushed crackers for a crunchy finish.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or chopped fresh herbs to the filling.
Use flavored crackers, like herb or garlic varieties, to complement the Boursin cheese.
Substitute Greek yogurt with sour cream or mayonnaise for a richer texture.
Chill the filled eggs in the refrigerator for at least 30 minutes before serving to enhance flavors.

Storage

Store the deviled eggs covered in an airtight container in the refrigerator for up to 2 days. For best texture, add the crushed cracker topping just before serving to keep it crisp. Reheat is not recommended; serve cold or at room temperature.

How to Serve

The image shows close-up deviled eggs arranged on a white plate, placed on a white marbled surface. Each egg half has a smooth white outer layer of cooked egg white holding a creamy yellow filling with a swirled texture and sprinkled with small bits of black pepper and light brown seasoning. The filling rises in a spiral pattern above the white egg base, giving it a soft, fluffy look. Some eggs are partly shown at the edges of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these deviled eggs ahead of time?

Yes, you can make the filling and stuff the egg whites a few hours in advance. Keep them refrigerated and add the cracker topping right before serving for best crunch.

What can I use if I don’t have Boursin cheese?

If you don’t have Boursin, a soft herbed cream cheese or goat cheese mixed with garlic and herbs is a great substitute to maintain the creamy, flavorful profile.