Place the eggs into a pot and cover with cold water. Bring to a boil and simmer for about 12 min.
Remove the eggs from the hot water and place them into a bowl with very cold water.
Allow the eggs to cool completely.
In the meantime, you can prepare the Obazda.
Cut camembert/brie, cream cheese and butter into 1/2-inch cubes.
Chop onion finely.
Place all prepped ingredients into a large bowl, add spices, and mash together with a large fork or clean hands until smooth.
Add beer or milk if you prefer a smoother spread.
Peel and slice them lengthwise into halves.
Remove the egg yolks from the halves and place them into the bowl with the Obazda.
Place the egg white halves onto a platter.
Mash the egg yolks into the Obazda mixture and blend well.
Fill the spread into a piping bag with a large star tip or use two tea spoons to add a heaping dollop of the deviled egg mixture into the hole of each egg white.
Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
Sprinkle with paprika powder and slices green onions or chives before serving.
Serving Tip: Garnish with finely chopped onions or chives and serve with farmers bread or pretzels.Tip: The riper the Camembert or brie, the easier it is to mash and the more intense is the aroma. Go with what you like the best.