Oeuf Mimosa Au Boursin Recipe

Cuisson des œufs durs

Place eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch (2–3 cm). Bring to a rolling boil over high heat. As soon as the water reaches a boil, cover the pan, remove from heat, and let sit for 10 minutes for fully set yolks. After 10 minutes, transfer eggs to an ice bath for at least 5 minutes to stop cooking and make peeling easier.

Peel the cooled eggs gently and slice each egg in half lengthwise. Remove yolks and place yolks in a medium mixing bowl. Place egg white halves on a serving platter, cut side up.

Crumble the cooled egg yolks with a fork until mostly smooth.

Add 120 g Boursin cheese, 1 tablespoon mayonnaise and 1 teaspoon Dijon mustard to the mashed yolks. Mix thoroughly until smooth and creamy. If mixture is too stiff, add up to 1 teaspoon warm water or another 1/2 teaspoon mayonnaise to reach a pipeable consistency.

Season the mixture with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning as desired (Boursin is already seasoned, so start conservative with salt).

Transfer the yolk-Boursin mixture to a piping bag fitted with a medium round or star tip, or to a resealable plastic bag with a corner snipped for piping.

While eggs were cooling or once yolk mixture is ready, cook the bacon: slice each bacon strip crosswise into small pieces (about 1/4–1/2 inch). In a medium skillet over medium heat, cook bacon pieces, stirring occasionally, until crisp, about 6–8 minutes. Transfer to a paper towel–lined plate to drain and cool.

Reserve about 1 teaspoon of bacon fat if desired for added flavor in filling (optional). If using, stir into the yolk-Boursin mixture before piping, reducing added mayonnaise slightly.

Pipe or spoon the Boursin-yolk filling into each egg white half, mounding slightly to create an attractive dome.

Sprinkle the crispy bacon bits evenly over the filled eggs (about 1/2 teaspoon bacon per egg half).

Garnish each deviled egg with a small pinch of snipped chives and a light dusting of paprika. Optionally top with a microgreen or small basil leaf for color and freshness.

Cover and chill the assembled eggs in the refrigerator for at least 15–20 minutes to allow flavors to meld. Serve chilled or at cool room temperature within 2 hours. Leftovers can be refrigerated up to 1 day (fill eggs just before serving for best texture).