Instant Pot Deviled Eggs

This recipe for Instant Pot Deviled Eggs is shared by Jenn from Peas and Crayons, a food blog that puts vegetables front and center in a fun, and delicious, way. Her recipes cover the full spectrum, from vegan to fully indulgent. 

Instant Pot Deviled Eggs

Prep Time

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Cook Time

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Serves

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This recipe for Instant Pot Deviled Eggs is shared by foodie Jenn Laughlin, of Peas and Crayons—a food blog that puts vegetables front and center in a fun, and delicious, way. Her recipes cover the full spectrum, from vegan to fully indulgent. This recipes uses an Instant Pot, but you can also make them without by boiling conventionally and using the recipe to create the filling. —Editor

Ingredients

  • large eggs, cold and straight from the fridge (I use Nellie's Free Range Eggs)
  • 3 tablespoons quality mayonnaise
  • 1 teaspoon Dijon mustard (I like to use the smooth kind)
  • 1/2-3/4 teaspoon pickle juice, straight from the jar
  • 1/4 teaspoon hot sauce
  • 1/8 teaspoon onion powder
  • Pinch salt and pepper (I add a teeny pinch of each)
  • To taste paprika

Preparation

  • 1 Pour 1 cup of water into the Instant Pot's inner pot/liner and top with a metal trivet.
  • 2 Grab eggs straight from the fridge (cold eggs are key here for the 5-5-5 method's timing) and place atop the trivet. This method will involve 5 minutes active cook time, 5 minutes natural pressure release, and 5 minutes in an ice bath. It's my go-to for perfect hard boiled eggs!
  • 3 Lock lid into place and ensure valve is sealed. Set IP to MANUAL and cook for 5 MINUTES on HIGH pressure.
  • 4 While your eggs cook, fill a medium bowl with ice and water. This will cool down the eggs quickly and help them peel super easily!
  • 5 Once the countdown is complete and the Instant Pot beeps, allow the eggs to sit in the pot for 5 MINUTES before releasing the vent valve and releasing remaining pressure. Use tongs to transfer them to the ice bath and allow them approx. 5 minutes to cool before peeling.
  • 6 After peeling, slice each egg in half lengthwise. Remove the yolks and add to a small bowl. Add mayonnaise, dijon mustard, pickle "juice" (I've also used the pickling liquid from a jar of pickled jalapeños - so good!), hot sauce, onion powder, salt, and pepper. Mix well until smooth and creamy. Add a little paprika to taste as well as any additional salt and pepper desired.
  • 7 Snip the end of a piping bag or the corner of a plastic bag. Add your filling and pipe into the sliced eggs. A star-shaped piping tip can be used to create a fun pattern in the filling! You can also spoon the mixture into the center of the eggs or pipe with a plastic bag minus the tip if needed. Chill if serving later or sprinkle with paprika and dive in right away!

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