Boursin Deviled Eggs
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!
Servings: 12 Deviled Eggs
- 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.
To prevent eggs from sliding around the plate, 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, but you’ll just want to fill them shortly before your party. If you want to make them ahead of time, I 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.
Mustard caviar takes a full 7 days to make, so give yourself the time.
See the tips in the post to find out where to find (or make) dry pansies.
Nutrition information is an estimate.
Serving: 1deviled egg | Calories: 50kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 57mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg