Instant Pot Deviled Eggs
These are perfect when you need deviled eggs for a smaller gathering. The Instant Pot makes peeling way easier than stovetop boiling.
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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.
Tried this recipe?Leave a comment below & let me know!