Instant Pot Boursin Deviled Eggs

These Instant Pot Boursin Deviled Eggs are a simple twist on a classic appetizer, made easy with perfectly cooked pressure-cooked eggs and a creamy, flavorful filling. Using the Instant Pot streamlines the egg-cooking process, while Boursin cheese adds a rich, herby element that pairs beautifully with traditional deviled egg ingredients. They’re an easy option for gatherings, holidays, or anytime you want a dependable crowd-pleaser.

Print Recipe

Instant Pot Boursin Deviled Eggs

Author: Rose Thicket Farms

Equipment

• 6 quart Instant Pot

Ingredients

• 12 large eggs
• 5.3 oz Boursin
• 3 Tbs mayonnaise
• 1 clove garlic minced
• 1/4 tsp salt

Instructions

• Place eggs on the steam rack inside the inner pot.
• Pour in 1 cup of water.
• Put the lid on and lock it into place. Make sure the vent is sealed.
• Press PRESSURE COOK. Select HIGH and adjust the time to 5 minutes.
• Allow the steam pressure to naturally release for 5 minutes. Manually release any remaining pressure. Unlock and remove the lid.
• Transfer the eggs into an ice bath and allow to sit for 5 minutes.
• Peel the eggs.
• Cut the eggs in half and place the yolks into a bowl.
• Add the Boursin, mayonnaise, garlic and salt to the egg yolks.
• Use a hand mixer to blend the mixture and make it smooth.
• Spoon the mixture into a large piping bag use a large round or star tip.
• Pipe the mixture into the egg halves.
• Serve.

Notes

Be sure to check labels for gluten-free. 

 

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These Instant Pot Boursin Deviled Eggs are an easy, make-ahead appetizer that’s perfect for entertaining or holiday gatherings. Using an Instant Pot makes cooking the eggs quick and consistent every time (you can find the Instant Pot I use here). Serve these deviled eggs alongside your favorite appetizers, or pair them with another Rose Thicket Farms recipe for a complete spread. Be sure to check out our Ham Spread recipe here, making hosting even easier.

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