When our kids were little, Easter eggs were hard plastic eggs filled with candy. Now that the kids are adults, when I speak of Easter eggs, I’m referring to the deviled eggs I like to serve as an appetizer before the Easter holiday meal. We all appreciate a good deviled egg as evidenced by the nine different variations that have been posted to this site. So far.
This year’s version replaces some of the mayonnaise with Boursin herbed cheese, for a light and flavorful Easter appetizer! For those interested in the previous deviled egg recipes, click on the links below:
- Spinach & Artichoke Deviled Eggs
- Hummus Deviled Eggs
- Wasabi Deviled Eggs
- Shrimp Cocktail Deviled Eggs
- Horseradish Deviled Eggs
- Turmeric-Pickled Deviled Eggs
- Beet Pickled Deviled Eggs
- Southwest Deviled Eggs
- Buffalo Deviled Eggs
There’s something here for everyone!
Boursin Deviled Eggs
Boursin Deviled Eggs (adapted from allrecipes.com) Total Time Required: 32 minutes + chilling time, Prep Time: 20 minutes, Cook Time: 12 minutes, Makes: 12 servings
Ingredients:
- 6 large eggs
- 2.6 ounces (1/2 of a 5.2 ounce package) Boursin® Garlic and Fine Herbs Cheese, crumbled
- 2 tablespoons mayonnaise
- 1/2 teaspoon each salt and pepper
- 1 tablespoon minced fresh chives, for serving
Directions:
Bring a medium pot of water to a boil over high heat. When the water is boiling, gently lower the eggs into the water. Reduce the heat to medium low to maintain a gentle boil and cover the pot. Simmer the eggs for 12 minutes.
Hard boil the eggs.
When the eggs are done, plunge them into a medium bowl of ice water for 5 minutes. Peel the egg shells from the eggs.
Place the cooked eggs in a bowl of ice water.
Halve the eggs lengthwise and scoop the yolks into a small bowl, reserving the egg whites. Mash the yolks together with a fork.
Separate the yolks from the whites.
Add the Boursin, mayonnaise, salt, and pepper to the yolks and mash all the ingredients together until well combined.
Make the filling for the eggs.
Spoon the egg mixture into each of the halved egg whites.
Add the filling to the egg whites.
Top the eggs with the chives.
Top the filled eggs with some chives.
Refrigerate until ready to serve.
Enjoy some deviled eggs this Easter!
Deviled eggs are an Easter tradition! ~Linda
Boursin Deviled Eggs (adapted from allrecipes.com) Total Time Required: 32 minutes + chilling time, Prep Time: 20 minutes, Cook Time: 12 minutes, Makes: 12 servings
Ingredients:
- 6 large eggs
- 2.6 ounces (1/2 of a 5.2 ounce package) Boursin® Garlic and Fine Herbs Cheese, crumbled
- 2 tablespoons mayonnaise
- 1/2 teaspoon each salt and pepper
- 1 tablespoon minced fresh chives, for serving
Directions:
Bring a medium pot of water to a boil over high heat. When the water is boiling, gently lower the eggs into the water. Reduce the heat to medium low to maintain a gentle boil and cover the pot. Simmer the eggs for 12 minutes.
When the eggs are done, plunge them into a medium bowl of ice water for 5 minutes. Peel the egg shells from the eggs. Halve the eggs lengthwise and scoop the yolks into a small bowl, reserving the egg whites. Mash the yolks together with a fork. Add the Boursin, mayonnaise, salt, and pepper to the yolks and mash all the ingredients together until well combined.
Spoon the egg mixture into each of the halved egg whites. Top the eggs with the chives and refrigerate until ready to serve.