Let’s be honest: deviled eggs are the ultimate crowd-pleaser. They disappear faster than you can say “pass the mayo,” and they’re a staple at just about every gathering. But who has the time to boil, cool, and peel eggs the old-fashioned way, especially with summer heat making your kitchen feel like a sauna? Not me! That’s why I’m thrilled to share my Instant Pot deviled eggs recipe, a game-changer that will have you serving up these delectable bites in no time flat.
Why This Recipe is a Lifesaver
Picture this: It’s a sweltering summer day, and the last thing you want to do is crank up the stove to boil eggs. Enter the Instant Pot. This magical gadget not only slashes the cooking time but also keeps your kitchen cool. With the Instant Pot, you can pressure cook the eggs to perfection in just 5 minutes, followed by a quick natural release and a dip in cool water. In under 25 minutes, you’ll have perfectly cooked eggs ready to be transformed into creamy, dreamy deviled eggs.
Perfect for the Holidays
When the holidays roll around and you’re deciding what dish to bring, you can confidently sign up for deviled eggs. While everyone else is stressing over their elaborate dishes, you’ll be cool as a cucumber knowing that this is one of the simplest and quickest dishes to prepare. Plus, deviled eggs are always a hit – they’re the first to disappear from the buffet table, every single time.
The Secret to Delicious Deviled Eggs
Now, let’s talk filling. We love making our own mayo – it’s fresher and tastier than store-bought. If you’re interested, let me know and I can share our homemade mayo recipe later. For now, use your favorite mayo, add a little mustard, salt, and pepper, and you’ve got a classic, delicious filling. Feel free to get creative with paprika, hot sauce, or even some finely chopped herbs.
So, whether you’re prepping for a summer picnic, a family gathering, or just craving a quick snack, this Instant Pot deviled eggs recipe is your new best friend. It’s quick, it’s easy, and it’ll keep your kitchen cool. What more could you ask for?
If you try this recipe, let me know how it turns out in the comments! And if you loved it, don’t forget to give it a star rating. Happy cooking!
Need an Instant Pot? This is one similar to what I have had for the last several years and I loved it! Check it out on Amazon.
Disclosure: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Thank you for supporting Makin’ Macon!
Instant Pot Deviled Eggs
Equipment
- 1 Instant Pot
- 1 Trivet Most Instant Pot's come with this.
- 1 Bowl for Cooling Water
Ingredients
Egg Preparation:
- 1 Cup Water
- 6 Eggs
Yolk Mixture:
- 3 Tablespoons Mayo
- 1 Teaspoon Mustard
- Salt and Pepper to Taste
- Optional: a dash of paprika for flavor
Instructions
Prepare Eggs in Instant Pot:
- Place the trivet inside the instant pot.
- Add 1 cup of water.
- Gently lay eggs on the trivet.
- Seal the Instant Pot lid and set it to pressure cook on high for 5 minutes.
- Once cooking is complete, allow a natural pressure release for 5 minutes.
- Carefully remove the eggs and place them in a bowl of cool water to stop the cooking process.
- Peel the eggs once they are cool enough to handle.
Prepare Yolk Mixture:
- Cut the peeled eggs in half lengthwise and remove the yolks.
- Place the yolks in a bowl and mash them with a fork.
- Add the mayo, mustard, salt, and pepper to the yolks.
- Mix until smooth and creamy. Adjust the ingredients to taste.
Assemble the Deviled Eggs:
- Spoon or pipe the yolk mixture back into the egg whites.
- Sprinkle with paprika if desired.
Notes
- Adjust the amount of mustard, salt, and pepper to taste.
- Add a dash of paprika for extra flavor.
- Ensure eggs are fully cooled before peeling to make the process easier.
- Deviled eggs can be stored in the refrigerator for up to 2 days.
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