Instant Pot Deviled Eggs
This Instant Pot deviled eggs recipe is a game-changer for those short on time. Traditional methods for making deviled eggs can be lengthy, but with this approach, you can have perfectly cooked eggs and a delicious, creamy filling ready in just 25 minutes. Using the Instant Pot cuts down the cooking and cooling time significantly, making it an ideal solution for a quick dinner, appetizer, or snack.
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.