These beautiful deviled eggs are absolutely perfect for any elegant party! This recipe is made with dreamy Boursin cheese and the eggs are topped with both mustard caviar and edible pansies, making them the prettiest, most delicious appetizers at the bridal shower, baby shower, wedding or colorful affair!
I have no affiliation with Boursin. I simply think it’s perfect for this recipe.
You may be wondering where you can find both edible pansies and mustard caviar. Never fear! You can easily find pretty, dry pansies from Etsy (that’s where I found mine), and mustard caviar is just about the easiest recipe to make!
Why This Recipe is Special
They will make your party guests swoon – Truly, there are few appetizers prettier than these deviled eggs. They’re both elegant and out-of-this-world delicious!
Nothing makes a deviled egg tastier than Boursin – I love adding cheese to my deviled eggs, but of all the cheeses I’ve tried, Boursin is the best. It not only makes them taste divine, it adds a heavenly creaminess that I simply can’t achieve without it.
These can be easily made ahead, then garnished right before the party – You can make these deviled eggs a full day ahead of time, and simply pop on the pansies and top with mustard caviar up to 30 minutes before guests arrive!
mustard caviar – Take a look at this simple recipe for mustard caviar. All you need are dry mustard seeds, pickle juice and 7 days to let them sit.
dry pansies – Pansies are a perfectly edible flower, and have a delicately sweet flavor, so I love them on deviled eggs. I don’t always, however, have access to fresh ones, so using dry ones is a great idea! They look beautiful and are easy to find on Etsy! You can also use fresh ones, if you can find them, just as well. Just be sure they’re either organic or very well washed.
spicy mustard – I like using spicy brown mustard in my deviled eggs, but feel free to use Dijon, deli mustard or yellow mustard.
eggs – Use nice large ones, and be sure that your eggs aren’t too fresh. I find fresh eggs are very tricky to peel. I’ve had the best luck with eggs that are around 2-3 weeks before the expiration date.
mayonnaise – You can substitute sour cream for mayo if you like. They’ll be a little more tangy, but so tasty!
boursin cheese – Boursin was created in Normandy, and is a combination of goat and cream cheese that mixes perfectly into deviled egg filling! I used the kind with garlic & fine herb, but you can use just about any of the flavors that they offer with this recipe: shallot and chive, cracked pepper and basil and chive. I wouldn’t use their fig and balsamic though.
How to Make These Deviled Eggs – Step by Step
First, make mustard caviar 7 days before you make this recipe.
1. Add 6 large eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes over MEDIUM heat. After 20 minutes, place them in a bowl of cold water for 5-10 minutes.
2. Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
3. Slice the eggs. I slice through the center-middle, as opposed to longways. I find the egg-halves have a more sturdy base when cut this way. Carefully remove the yolks and place them in a bowl. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon.
4. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
5. Push the yolks through a mesh strainer. This will break up the yolks and ensure that your filling is perfectly smooth when you mix in your other ingredients.
6. In a mixing bowl, mix your egg yolks, 1 tbsp. mayonnaise, 1 tsp. spicy brown mustard, 1 tbsp. Boursin and a sprinkle of salt & pepper. You want the texture of your filling to be like creamy hummus, so if it appears on the dry side, give it a taste, and see if it could use a little more mayo or mustard to make it more creamy.
7. Use a pastry piping bag to fill your pretty egg halves. They look so much more elegant this way.
8. Top each egg with 1 pansy, a tiny bit of mustard caviar and a parsley or cilantro leaf (optional), and serve.
You can make your deviled eggs and use a well-washed, plastic egg container (that has no paper inside) to transport them, then use a spoon to carefully remove them once you get to your destination, but I find this method a little wrought to uncertainty. One little bump or jump in the car, and they can get messy.
My preferred method is to slice my eggs and make the filling, first. Then, I place the egg whites and garnish in a plastic egg container. Then, add the filling to a pastry piping bag with a tip. I seal both ends of the bag with twisty ties and when I get to my destination, I simply remove the egg whites from the container, remove the twisty-ties, fill them in the kitchen and garnish.
Slice eggs through the center with the egg standing up, then slice a tiny bit off the bottom to make a nice, flat base. You can also add a tiny bit of filling underneath the egg whites on the plate, and use it as a little “glue” to hold them in place if you really want to make them extra secure.
You can make deviled eggs a whole day ahead of time if you want to, but you’ll just want to fill them shortly before your party. As mentioned below in the tips, you can simply slice your whites and make your filling, but refrigerate the egg whites and store the filling in a sealed bag until you’re ready to fill them the next day.
I found mine on Etsy and they took about 3 weeks to arrive, but sometimes you can find them at farmer’s markets. You can also grow them and dry them yourself in either a dehydrator for 4-6 hours, or line pages of a book with wax paper, and simply place them inside for a week.
A Few Tips
1. Don’t fill the eggs until a half-hour (or less) before serving.
You really want to fill them as close to party-time as possible for maximum prettiness, as they will start to dry out after about a half hour, even when refrigerated. I highly suggest slicing your eggs, then placing them in a sealed container in the fridge.
Then, make your filling and add it to a bag (or pastry piping bag). Seal it with twisty-ties and don’t fill the egg whites until just before guests arrive.
2. One more reminder, mustard caviar takes a full 7 days to make. Not something to leave to the last minute. Mustard caviar takes a full week to soak in the pickle juice to really become a nice texture. Keep in mind, you can save mustard caviar for up to a year in a container, so you can make a whole batch and save some for later.
3. I find it can take between 2-4 weeks to receive dry pansies from Etsy. Depending on where you get them, and the time of year, they can take some time to arrive, so just give yourself at least a few weeks for them to arrive.
A Little More Deviled Egg Inspiration
Boursin Deviled Eggs
- pot to boil 6 eggs
- cutting board and sharp knife
- medium mixing bowl
- mesh strainer
- pastry-piping bag and tip
- 6 large eggs
- 1 tbsp. mayonaise
- 1 tsp. spicy brown mustard
- 1 tbsp. Boursin cheese – I used garlic & herb
- salt & pepper – just a sprinkle
- 1 tsp. mustard caviar – with pickle juice
- 12 dry or fresh pansies
- 12 cilantro or parsley leaves – optional for garnish
- Add 6 large eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes over MEDIUM heat. After 20 minutes, place them in a bowl of cold water for 5-10 minutes.
- Once the eggs are cool, remove the shells by carefully tapping around the center, peeling and slicing them in half.
- Push the yolks through a mesh strainer. This will break up the yolks and ensure that your filling is perfectly smooth when you mix in your other ingredients.
- In a mixing bowl, mix your egg yolks, 1 tbsp. mayonnaise, 1 tsp. spicy brown mustard, 1 tbsp. Boursin and a sprinkle of salt & pepper. You want the texture of your filling to be like creamy hummus, so if it appears on the dry side, give it a taste, and see if it could use a little more mayo or mustard to make it more creamy. Spoon it into a pastry piping bag with a pretty tip.
- Top each egg with 1 pansy, a tiny bit of mustard caviar and a leaf or two of parsley or cilantro (optional), and serve.