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)
Cooking Eggs in an Instant Pot
Get your 6 quart Instant Pot insert, and add one cup (or 1 1/2 cups if you have an 8 qt) of cold water to it.
Put the eggs in the trivet that came with the pot.
If you’re using a tiered trivet, lower it into the pot after adding the eggs.
Close the valve and set the cooking time on manual pressure for four minutes.
After four minutes, let pressure naturally release for five minutes, then switch the valve to vent for the quick release.
When the pin drops, carefully lift the lid away from your face.
Cooling and Peeling Eggs
Put approximately 24 ice cubes into a large bowl filled with two to three cups of cold water.
Using tongs, remove the boiled eggs from the pot and put them directly into the ice bath.
Let them rest in the ice bath for five minutes.
You should have two bowls: one for empty shells, and the other for the intact peeled eggs.
With the flat side of the spoon, smash the surface of the egg all over so that the shell cracks, then peel away a small piece of the shell.
Use the spoon to wedge the shell away from the egg.
This is much cleaner than peeling with your fingers.
Once the eggs are peeled, rinse and pat them dry.
Preparing Filling and Assembling
In a medium mixing bowl, combine mayonnaise, Dijon mustard, onion powder, black pepper, and salt.
Blend until smooth.
Take each egg, cut in half, and remove the yolks.
Combine yolks with the mayonnaise mixture.
With a fork, mash yolks until broken down and smooth, then fold everything together until combined.
You can either spoon filling back into each egg half or use a piping bag with a wide tip (the filling will be thick, so the opening needs to be adequately sized for the filling).
Top with paprika and chill for 1-2 hours before serving, if time allows.
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.
