Ingredients (~18 deviled egg halves)
- 9 eggs
- 1 cup cold water
- 3 Tbsp real mayonnaise
- 3/4 tsp Dijon mustard
- Pinch of onion powder
- Pinch of salt (or more to taste)
- Pinch of ground black pepper
- Paprika (for sprinkling)
Cook the Eggs in the Instant Pot
Add 1 cup of cold water to your 6 quart Instant Pot insert, or 1 1/2 cups if using an 8 quart.
Place your eggs on the trivet that came with your Instant Pot. If you’re using a tiered trivet, lower it into the pot after adding the eggs.
Set the valve to “sealing” and cook on manual pressure for 4 minutes.
Allow natural pressure release for 5 minutes, then switch the valve to “venting” for quick release. Once the pin drops, open the lid tilting it away from your face.
Ice Bath and Peel the Eggs
Prepare an ice bath with about 24 ice cubes in a large bowl and 2-3 cups of cold water.
Remove eggs with tongs and place directly into the ice bath. Let them sit for 5 minutes.
Set up two bowls – one for shells, one for peeled eggs. Use the back of a spoon to crack the entire surface of each egg, then peel a small section off.
Wedge the spoon under the shell and use it to separate the shell from the egg. This method makes peeling way cleaner than trying to do it with your fingers.
Rinse and pat dry the peeled eggs.
Make the Filling and Assemble
Add mayonnaise, Dijon mustard, onion powder, salt and black pepper to a medium bowl. Mix until smooth.
Cut all eggs in half and remove the yolks. Add yolks to the bowl with the mayo mixture.
Mash the yolks with a fork until broken down and smooth. Fold everything together until completely combined.
Either spoon the filling back into the egg whites or use a piping bag with a wide tip – the mixture is pretty thick so you need room for it to come through.
Sprinkle with paprika and chill for 1-2 hours before serving if you have time.
Instant Pot Deviled Eggs
Ingredients
Ingredients (~18 deviled egg halves)
- 9 eggs
- 1 cup cold water
- 3 Tbsp real mayonnaise
- 3/4 tsp Dijon mustard
- Pinch onion powder
- Pinch salt or more to taste
- Pinch ground black pepper
- Paprika for sprinkling
Instructions
- Add 1 cup cold water to 6-quart Instant Pot (1.5 cups for 8-quart).
- Place 9 eggs on trivet and lower into pot.
- Set valve to sealing and cook on manual pressure for 4 minutes.
- Natural release for 5 minutes, then quick release.
- Prepare ice bath with 24 ice cubes and 2-3 cups cold water.
- Transfer eggs to ice bath for 5 minutes.
- Crack eggs with back of spoon, wedge spoon under shell to peel, then rinse and pat dry.
- Mix 3 Tbsp mayonnaise, 3/4 tsp Dijon mustard, pinch each of onion powder, salt, and black pepper in bowl.
- Cut eggs in half and remove yolks.
- Add yolks to mayo mixture and mash with fork until smooth.
- Spoon or pipe filling into egg white halves.
- Sprinkle with paprika and chill 1-2 hours before serving.
