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A turquoise plate of deviled eggs with bacon

Instant Pot Bacon Deviled Eggs


  • Author: Mike Vrobel
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • 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.


Scale

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)
  • 1/8 teaspoon fine sea salt (a pinch)
  • ¼ teaspoon fresh ground black pepper
  • Paprika for sprinkling

Instructions

  1. 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.
  2. 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)
  3. 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 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.
  4. 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 1/4 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.

Tools

  • Category: Appetizer
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot Bacon Deviled Eggs, Instant Pot Deviled Eggs with Bacon, Pressure Cooker Bacon Deviled Eggs

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