Instant Pot Cajun Deviled Eggs have even more of a devilish kick than regular deviled eggs, and were a hit with my spice-loving friends. Hard-boiled eggs are easy with the Instant Pot 5-5-5 method: mix in some Creole mustard, sprinkle with Cajun seasoning, and add a splash of hot sauce, and these eggs are ready to kick things up a notch.
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There's something about deviled eggs that brings out the creativity in cooks. I'm always looking for new deviled egg ideas, and the ones I tried at House of Creole in Cleveland were fantastic. I used their eggs as a takeoff point, replacing the Cajun-spiced shrimp on top with a healthy shake of hot sauce. (My eggs usually come with me to a potluck or dinner party, so sauteing shrimp right before serving was a bit too much work.)
These eggs were a hit at my Super Bowl party - friends and family are always my guinea pigs for new recipes - so I'm sharing them with you.
Ingredient Notes and Substitutions
- Eggs: I never cook just 6 eggs. I'll always make a full dozen. Then I either save the leftover 6 eggs to hard-boil for breakfast, or make two different kinds of deviled eggs. (My favorites are my Traditional Instant Pot Deviled Eggs, my Instant Pot Wasabi Deviled Eggs for a different kind of spice kick, or if I really want to show off, my Instant Pot Beet Pickled Deviled Eggs, which look amazing with the red color.)
- Creole mustard: It has a little more kick than regular mustard, but it can be hard to find in my area. (I had to order Zatarain's Creole Mustard from Amazon.) Any stone-ground mustard is a good substitute, especially horseradish mustard.
- Cajun seasoning: I like my own Cajun Spice Rub, of course, but I have to add ⅛ teaspoon (a pinch) of fine sea salt because my rub is salt-free. Store-bought works fine too, like the Slap Ya Mamma brand. (That's the easy one to find at my local stores, but there are lots of good Cajun seasoning options out there. You won't go wrong with any of them.)
- Sweet pickle relish: I like the contrast of the sweet relish to the hot ingredients, but if you don't want the relish, you can skip it. I wouldn't add dill pickle relish; the hot sauce already adds a vinegar flavor, and dill relish makes the eggs too tart for my taste.
- Hot sauce: Crystal is my favorite Cajun hot sauce; Tabasco is a close second place. The main difference between the two is that Tabasco has more heat than Crystal. If you want more heat, go with Tabasco; if you want the pepper flavor without the high heat, use Crystal.
How to make Instant Pot Cajun Deviled Eggs in pictures
5-5-5 Hard Boil the Eggs
Pour 1 cup of water into the pot, then pressure cook the eggs, in a steamer basket, for 5 minutes. Let the pressure come down naturally for 5 minutes, then quick release the remaining pressure. Transfer the eggs to a bowl full of ice and cold water, and let them cool for 5 minutes.
Separate the eggs and mash the filling
Peel the hard-boiled eggs, slice them in half lengthwise, and put the yolks in a bowl. Mash the yolks with a fork until they are crumbled, then mix in the Cajun seasoning, mayonnaise, Creole mustard, and sweet pickle relish. Move the mashed filling into a piping bag.
Pipe the filling into the eggs, garnish, and serve
Snip the end off the piping bag and pipe the filling into the halved eggs. Sprinkle each egg with more Cajun seasoning, add a dash or two of Cajun hot sauce to each egg, and top with a few slices of green onion.
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Instant Pot Cajun Deviled Eggs
- Total Time: 45 minutes
- Yield: 12 deviled eggs
Description
Instant Pot Cajun Deviled Eggs have even more of a devilish kick than regular deviled eggs, and were a hit with my spice-loving friends. Hard-boiled eggs are easy with the Instant Pot 5-5-5 method: mix in some Creole mustard, sprinkle with Cajun seasoning, and add a splash of hot sauce, and these eggs are ready to kick things up a notch.
Ingredients
- 6 eggs
- ¼ teaspoon Cajun Seasoning
- ¼ cup Mayonnaise (Duke's)
- 1 tablespoon Creole mustard (or horseradish mustard)
- 2 tablespoons sweet pickle relish
Garnish
- More Cajun Seasoning to sprinkle on top
- Cajun hot sauce (like Crystal or Tabasco) for topping
- 1 green onion, sliced thin (for topping)
Instructions
- 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 it. 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 down for at least 5 minutes. (Detailed 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, then sprinkle with ¼ teaspoon of Cajun seasoning. Add the Creole mustard, sweet pickle relish, and mayonnaise to the bowl. Stir and mash with a fork until completely combined and most of the egg lumps are gone. 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: Drop a piping tip into a disposable piping bag, then scoop the filling into the bag and twist from the top to squeeze the filling down to the tip. When you're ready to fill the eggs, snip off the bag's tip to create a hole. Pipe the filling into the egg halves by squeezing and tightening the top of the bag, adding filling until it is heaping full. (Any leftover filling is a chef's treat.) Top each egg with a sprinkle of Cajun seasoning, a shake or two of hot sauce, and a few slices of green onion. Serve and enjoy!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
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Nutrition
- Serving Size: 1 egg
- Calories: 72
- Sugar: 0.9 g
- Sodium: 226.6 mg
- Fat: 5.8 g
- Carbohydrates: 1.2 g
- Fiber: 0.1 g
- Protein: 3.2 g
- Cholesterol: 94.9 mg
Tips and Tricks
- The key to Instant Pot eggs is the 5-5-5 timing. Five minutes at high pressure, five minutes of natural pressure release before quick releasing any remaining pressure, and five minutes (at least) in an ice bath. Perfect eggs every time.
- The tricky part of this recipe is cleanly slicing the eggs in half. I bought an egg slicer that has a single wire, which makes this easy. Before that, I used a sharp, thin paring knife, wiping it clean whenever the egg started sticking to it.
- The final trick is piping the filling. I used to use a zip-top plastic bag as a pastry bag, but modern bags with a stay-open style bottom don't work - you need a sharp corner, not a fold at the edges. I had to switch to disposable piping bags with a 2A size piping tip. (2A is a large round hole - all the fancy tips get clogged by the pieces of pickle relish or chunky Creole mustard).
- Fancy version with blackened shrimp: If you really want to impress your visitors, do what they did at the House of Creole - top each deviled egg with a Cajun blackened shrimp. Melt a tablespoon of butter in a small frying pan, sprinkle 12 shrimp (small raw shrimp, peeled and uncooked, about 51-60 count) with Cajun seasoning, then cook them until they are cooked through and browned (and the spices are a little black on one side). Top each deviled egg with a shrimp.
Frequently Asked Questions
Because it's quick, reliable, and makes eggs easy to peel. I use the 5-5-5 method: 5 minutes at high pressure, 5 minutes natural release, and 5 minutes in an ice bath or under cold running water to stop the eggs from overcooking. For more details, see my Instant Pot Hard Boiled Eggs recipe.
Deviled eggs are good for 3 to 4 days in the refrigerator. If you leave the eggs whole, they will last up to 7 days in the refrigerator.
I always make deviled eggs ahead of time if I'm taking them to a party or potluck. I slice the eggs, make the filling, and store them separately. The sliced eggs are stored in a gallon zip-top bag, with a paper towel beneath them to absorb excess liquid. The filling I store in the piping bag, with the back end twisted shut. The prepared ingredients will keep in the refrigerator for 3 to 4 days. Then, when it's time to serve, I snip the corner off the filling bag and start making the deviled eggs.
Yes, this recipe scales up or down easily - the cooking time is the same, no matter how many eggs you make. As I said above, I always double the recipe - I hard-boil a dozen eggs, then make two different types of deviled eggs. (You can see my entire list of deviled egg recipes here.)
Absolutely. Hard-boil the eggs on the stovetop: boil for 10 minutes, then put them in an ice bath, and continue with the recipe as written.
Related Posts
As I said above, I've got a lot of deviled egg variations you can try on my blog. A few I haven't mentioned yet are Instant Pot Horseradish Deviled Eggs, Instant Pot Bacon Deviled Eggs, and Instant Pot Smoked Salmon Deviled Eggs. For even more ideas, check out my Instant Pot Deviled Eggs Recipes list.
If you're looking for something else entirely, here is my index of Instant Pot and Pressure Cooker Recipes.
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Mike Vrobel says
Try these deviled eggs, they have quite a kick! Bam!