These Boursin Deviled Eggs are a high protein, low carb, cheese-filled treat that make a fantastic snack or party appetizer!
I love deviled eggs. They’re a simple party appetizer that can be prepared in advance and served at room temperature. That’s exactly the kind of small plate I’m interested in serving while entertaining guests.
But I also really love keeping them around for a flavorful, high protein snack. These Boursin Deviled Eggs are one of my new favorite midday treats. They’re rich, cheesy and indulgent.
But more importantly, they keep me full until dinner time.Â
I’m sure you could substitute plenty of similar cheeses for the Boursin in this recipe but I don’t have any to recommend offhand. I love Boursin cheese and have used it for years; my mom introduced me to it when I was a kid.
She’s add it to button mushroom caps and stick them under the broiler. Instant two-ingredient stuffed mushrooms.
It’s a soft, creamy spreadable cheese from France that comes in a variety of flavors. I used the Garlic & Fine Herbs variety in this recipe to add some spice while keeping the ingredient list simple, but feel free to experiment with the other flavors.
Note: when I’m making this recipe for personal use I cut the ingredient list in half or even quarter it. 12 eggs is ideal for a party. 3 to 6 eggs is plenty for just us.
Boursin Deviled Eggs
Ingredients
- 12 large eggs
- 1/2 cup greek yogurt (sour cream may be substituted)
- 1 cup Garlic & Fine Herbs Boursin Cheese
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons fresh lemon juice
- fresh ground black pepper to taste
- 3 tablespoons bread crumbs, optional
Instructions
- To hard boil the eggs: bring a large pot of water to a rolling boil. Gently add the eggs and cook them for exactly 12 minutes, then place them directly into an ice bath until cool. Peel the eggs and slice them in half using a sharp knife. Scoop the egg yolks into a bowl, being careful to leave the whites in tact.
- Preheat the broiler.
- Mash together the egg yolks, greek yogurt, Boursin cheese, salt and pepper. Scoop the mixture back into the egg whites.
- Sprinkle the breadcrumbs evenly over the eggs and place them under the broiler. Toast the breadcrumbs, watching carefully to make sure they don't burn, approximately 2-3 minutes.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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Ellen says
hehe, i have joked on my blog that you never can have too many different deviled egg recipes, this is one to add to my collection!
Courtney says
Oh my word! These look AMAZING! I love Boursin, it’s my favorite cheese and didn’t realize you could cook with it! I need to make these now! Thanks for sharing!
Belinda says
These sounds delicious! I love deviled eggs and love a twist to the basic. Can’t wait to try!
Heather Hayes Panjon says
I Can’t Wait To Try This Twist On Deviled Eggs, These Look Delicious!
Kristel at Stirring Things Up says
These look SO good.
Diane Troxell says
I’m going to t;ry these for Super Bowl. I love Boursin cheese. A restaurant near where I work makes a grilled cheese using Boursin, cheddar and sliced tomato and it’s fantastic.
Janice L. says
OMG!!!! This looks AMAZING!!!!
Superbowl appetizers, set! :)
THANK YOU!!!
Jen @ My Kitchen Addiction says
Yum! My hubby has been a huge fan of Boursin cheese ever since he had it on a burger on Cape Cod years ago… This is a great new way to put it to good use!
Starla Bates says
When I seen the word cheese involved I immediately looked up this Boursin, lol. I have never heard of that but those look and sound delicious. I would love to try these, because they aren’t traditional and they do fill you up. Mmm, love egg breath :)
Jenny @ BAKE says
I love boursin! and I have not had it recently enough! these eggs look delicious!
Casey says
These look amazing! I love making deviled eggs and this would be a great way to spice them up!
Helen Y. says
YUM. Can’t wait to try this recipe!!
Eileen Lee says
Made these for a work potluck yesterday, and they were a big hit. I felt like I ended up with quite a bit of extra yolk mixture, however (which I ended up just eating with a spoon). :) I think next time I might reduce the boursin to try and avoid the extra. Thank you for the great idea!
Jennifer Farley says
I’m so glad you liked them! That’s always the catch with deviled eggs that add anything substantial to what’s being removed from the center. I should probably make a note of that. I Kept adding cheese until I was happy with the flavor and texture, but the result is added filling. Experiment to taste next time! :)
Jen says
Delicious! Yes there is extra filling so I spooned the extra on cucumber slices and sprinkled the tops with paprika and everything bagel seasoning. So good and low carb if you omit the breadcrumbs. Thanks for a wonderful recipe!!