quick deviled eggs made in the instant pot
Make a batch of classic deviled eggs ready in under 20 minutes! No need to worry about how long to boil water for or how to peel the perfect egg.
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Servings: 6
Calories: 134kcal
Ingredients
hard-boiled eggs
- 6 large eggs
- 1 cup water
classic deviled eggs
- 6 eggs - hard boiled and peeled
- 1/4 cup mayonnaise
- 1 teaspoon white vinegar
- 2 teaspoons yellow mustard
- 1 teaspoon table salt - or 1/2 tsp Kosher salt
- 1/4 teaspoon black pepper - to taste
- dried paprika, for garnish
- fresh or dried dill, for garnish - optional
Instructions
hard-boiled eggs
- Place the rack that came with IP, or a silicone egg rack in the bottom of the pot. Pour water in the pot. Place the eggs on the rack.
- Set manual pressure on high for 5 minutes. Once pressure builds, and eggs have cooked, the instant pot will beep. Natural release 5 minutes then use quick release. Run eggs under cold running water and allow to cool, about 2-3 minutes.
classic deviled eggs
- Slice hard-boiled eggs in half and remove yolks to a bowl. Set aside whites.
- Add mayonnaise, vinegar, mustard, salt and pepper to the yolks. Stir with a fork until well combined. Spoon mixture back into egg whites. Sprinkle with paprika and dill, if using. Can be made in advance.
Notes
nutrition info is for one whole deviled egg
Nutrition
Serving: 1egg | Calories: 134kcal | Carbohydrates: 1g | Protein: 6g | Fat: 11g
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