Whip up a fun spin on a Southern classic with these creamy and irresistible Boursin cheese deviled eggs. Made in just one bowl, the Boursin cheese is whipped along with 5 other ingredients with a hand mixer until velvety smooth. Piped into egg whites and topped with fresh chives; this is perfect as an appetizer for your next dinner party or a charming addition to a bridal shower menu. Yields 12 eggs.
Big deviled egg energy over here
Growing up in a proper Southern home in the heart of Kentucky, I have attended no bridal or baby showers that didn't have sausage balls, pasta salad, and classic deviled eggs included in the menu.
It's just what you do. Period.
And y'all today we are putting such a delicious and fun spin on my staple deviled egg recipe by whipping up half a block of Boursin cheese inside! It creates such a smooth and creamy filling that is just oh-so good. Let me show you!
Welcome to my real-life (messy counter) kitchen!
First up - we need to make hard-boiled eggs. This can be done 2-3 days in advance too. Just make them, peel them, then keep them in the fridge until needed.
⭐️There are several different flavors of Boursin cheese. We usually have this stocked in our fridge and while I was recipe testing this I tried the garlic and fine herbs and shallot and chives flavor ... both were delicious! So use whichever one you like!
Finally, mince some fresh chives and sprinkle on the top for the finishing touch. Serve immediately or place in the fridge to chill for an hour or so until ready to serve! (PS - your leftovers can be saved up to 2 days in the fridge too if you have any 😉 )
Recipe
Whipped Deviled Eggs with Boursin Cheese
- Total Time: 35 minutes
- Yield: 12 1x
Description
Whip up a fun spin on a Southern classic with these creamy and irresistible Boursin cheese deviled eggs. Made in just one bowl, the Boursin cheese is whipped along with 5 other ingredients with a hand mixer until velvety smooth. Piped into egg whites and topped with fresh chives; this is perfect as an appetizer for your next dinner party or a charming addition to a bridal shower menu. Yields 12 eggs.
Ingredients
- 6 Eggs
- ½ of a Boursin Cheese cube (roughly 2.5 ounces)
- 2 Tablespoons Mayo
- 3 Tablespoon Heavy Cream
- 1 Teaspoons Mustard Powder
- ¼ Teaspoon White Pepper
- ¼ Teaspoon Salt
- Fresh Chives for topping
Instructions
Hard Boil Eggs
- Place 6 eggs in a large pot and cover with water. Place on burner and turn to high heat.
- Once the water comes to a boil, start a timer for 10 minutes.
- Once the 10 minutes is up, remove from heat and pour out the hot water. Fill the pot with ice and refill now with cold water.
- Leave to cool for 10 minutes until the eggs are completely cool.
- Gently crack the shell and peel it completely off.
- Store in an airtight container if prepping beforehand. If not, continue you on below.
Filling
- Slice each hard-boiled egg down the middle longways, placing the yolk into a bowl. Set egg whites aside for later.
- Using a hand mixer mix all egg yolks until mostly smooth with no lumps remaining.
- Add in the cheese, mayo, cream, and spices. Whip together until smooth and creamy.
To Assemble
- Using a spoon or a piping bag, fill each egg white with the yolk filling. Make sure to add a large amount to each.
- Finish by sprinkling the tops with the freshly chopped chives.
- Place on a platter and enjoy!
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Cooking
- Cuisine: American
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