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Easy Instant Pot Deviled Eggs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 30 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 24 deviled eggs halves
  • Category: Appetizer
  • Method: Instant Pot
  • Cuisine: American

Description

This Easy Instant Pot Deviled Eggs recipe offers a quick and foolproof way to prepare perfectly cooked eggs using an Instant Pot. The creamy, tangy filling is made with mayo, Dijon mustard, smoked paprika, and a touch of seasoning, then piped into the halved eggs for an elegant presentation. Ideal for parties, potlucks, or a classic appetizer, these deviled eggs are packed with flavor and ready in under 20 minutes.

Ingredients

Eggs and Cooking:

  • 12 large eggs (hard boiled and egg yolks grated)
  • 1 cup water

Filling:

  • ½ cup mayonnaise
  • 1 tablespoon dijon mustard
  • ¼ teaspoon kosher salt (or more to taste)
  • ¼ teaspoon smoked paprika (plus more for serving)

Garnish:

  • 2 tablespoons chives (finely chopped for serving)
  • 1 teaspoon everything but the bagel seasoning (for serving)

Instructions

  1. Prepare Instant Pot: Place the rack in the bottom of the Instant Pot and pour in 1 cup of water. This creates the steam needed for cooking the eggs evenly.
  2. Add Eggs: Carefully place the eggs on the rack inside the Instant Pot, ensuring they are not submerged in water for optimal pressure cooking.
  3. Cook Eggs: Seal the Instant Pot lid and set it to high pressure on manual mode for 5 minutes. This pressure cooking method ensures perfectly hard-boiled eggs with minimal cracking.
  4. Quick Release and Cool: Perform a quick pressure release to immediately stop cooking. Transfer the eggs to a bowl of iced water and let them cool for 5 minutes to make peeling easier.
  5. Peel and Halve: Once cooled, peel the eggs and carefully slice each egg in half lengthwise to prepare for filling.
  6. Prepare Filling: Remove the yolks and grate them finely into a medium bowl. Add mayonnaise, Dijon mustard, kosher salt, and smoked paprika then mix thoroughly until smooth and creamy.
  7. Fill Egg Whites: Spoon the filling into a piping bag or ziplock bag with a corner cut off, then pipe the yolk mixture neatly into each egg white half for a professional look.
  8. Garnish and Serve: Sprinkle the deviled eggs with additional smoked paprika, chopped chives, and a pinch of everything but the bagel seasoning for extra flavor and visual appeal. Arrange on a platter and serve chilled.

Notes

  • For easier peeling, make sure to cool the eggs in ice water immediately after cooking.
  • You can adjust the amount of mustard and mayonnaise depending on your preferred creaminess and tanginess.
  • Everything but the bagel seasoning adds a nice crunch and flavor but is optional.
  • To store, keep deviled eggs covered in the refrigerator and consume within 2 days for the best taste and safety.

Find it online: https://slsrecipes.com/easy-instant-pot-deviled-eggs-recipe/