Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
They had me at bacon. I was looking for something to add variety to my appetizers, and here’s the result: Instant Pot Bacon Deviled Eggs.
“Bring an appetizer.” I used to dread those words. I’m a hearty dinner cook, and not in to fussy finger foods. But I do love deviled eggs, and pressure cooking hard-boiled eggs makes them quick and easy to make.
But, I’m also easily bored as a cook. I can’t not bring the deviled eggs - they’re too popular.1 But I wanted a little variety - I need to have a few different devils to put into rotation. So, let’s add bacon!
The Instant Pot makes quick work of hard boiled eggs, so the hardest part of this recipe for me is only cooking two strips of bacon for the bacon crumbles. Luckily, my grocery store carries real crumbled bacon, so I can cheat. Now, there’s cheating, and then there’s cheating: please don’t use textured vegetable protein “bacon flavored bits”. Also known as “bac’n”. Bacon without the O - that’s just wrong.
Well, OK, If you want to use bac’n, I can’t tell you what to do in the privacy of your own kitchen. But, please, don’t tell me. I don’t want to know.
Recipe: Instant Pot Bacon Deviled Eggs
Print
Instant Pot Bacon Deviled Eggs
- Total Time: 45 minutes
- Yield: 12 deviled eggs 1x
Description
Instant Pot Bacon Deviled Eggs. A quick and easy appetizer, thanks to bacon and pressure cooked hard boiled eggs.
Ingredients
- 2 strips bacon (2 ounces), minced
- 6 large eggs
- 2 tablespoons mayonnaise
- 2 tablespoons sweet pickle relish
- 2 teaspoons brown mustard (or yellow mustard)
- ⅛ teaspoon fine sea salt (a pinch)
- ¼ teaspoon fresh ground black pepper
- Paprika for sprinkling
Instructions
- Cook the bacon: Put the minced bacon in a cold Instant Pot, set the pot to Sauté mode, and cook until the bacon is browned and crispy. (Or, cook the bacon in a small frypan on the stovetop over medium heat.) Remove the bacon from the pot with a slotted spoon and dry on paper towels, pour out the bacon fat, and wipe the pot clean with paper towels.
- Hard boil the eggs (Instant Pot 5-5-5 eggs): Pour 1 cup of water into an Instant Pot or other pressure cooker. Put a vegetable steaming basket in the pot, and set 6 large eggs in the basket. Lock the lid and pressure cook on high pressure for 5 minutes (“Manual” or Pressure Cook mode on the Instant Pot.). Once the pressure cooking time is over, let the pressure come down naturally for 5 minutes to finish cooking, then quick release any remaining pressure. Immediately move the eggs to an ice water bath to chill for at least 5 minutes. (Detailed hard-boiling instructions here: Instant Pot Hard Boiled Eggs)
- Separate the yolks and mash the filling: Peel the hard-boiled eggs. Slice the peeled eggs in half lengthwise, and gently remove the yolks to a bowl. (Set the whites aside on a plate, cut side up.) Break up the yolks with a fork until they are crumbled. Add the mayonnaise, pickle relish, and brown mustard to the bowl, and sprinkle with the salt, pepper, and half the cooked bacon. Stir and mash with the fork until completely combined and most of the lumps of egg are gone. (Or, if you want an ultra-smooth filling, blend with a hand mixer.) At this point, the egg halves and filling can be covered and refrigerated for up to a day.
- Pipe the filling into the eggs, garnish, and serve: Use a quart-sized zip-top bag as a piping bag: scoop the filling into the bag and squeeze the filling down into one corner, then seal. Snip off ¼ inch of that corner of the bag, then squeeze the bag from the top to pipe out the filling into the holes in the egg halves. Sprinkle the eggs with paprika and the rest of the cooked bacon, serve, and enjoy.
Notes
Pressure Cooker eggs are easy to peel if you don’t rush the chilling step. The colder the eggs, the easier they are to peel. It also helps to peel the eggs under cold running water.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pressure Cooker
- Cuisine: American
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Related Posts
Instant Pot Hard Boiled Eggs
Instant Pot Deviled Eggs - DadCooksDinner
Instant Pot Wasabi Deviled Eggs - DadCooksDinner
My other Instant Pot Pressure Cooker Recipes
Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.
- I promised to make them for a holiday dinner at my house. When I skipped them - I was tired, didn’t know I had a sinus infection, and had an overly ambitious meal planned. “Everyone’s bringing appetizers. No one will miss them,” I thought. Oh, boy, was I wrong. I got pulled aside a couple of times, asked where the deviled eggs are, and told in no uncertain terms that I was to ask for help with the eggs next time instead of skipping them. ↩
Chris says
Your instructions don’t specify when to add the salt and pepper but I assume when you mix in the other ingredients, correct?
Mike Vrobel says
Whoops - that's correct. I fixed the recipe, and thanks for letting me know!
low and slow says
Are the eggs straight out of the fridge? What about ease of peeling? I have not tried P/C eggs yet.
Mike Vrobel says
Yes, straight out of the fridge. I find pressure cooked eggs easier to peel.