Why use the pressure cooker to hard-boil eggs?

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.

How long do deviled eggs last?

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.

Making deviled eggs ahead of time

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.

Scaling: Can I double this recipe? What about cutting it in half?

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 .)

Can I make these Deviled Eggs without an Instant Pot?

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.

Instant Pot Cajun 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)

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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!

Equipment

6 Quart Instant Pot

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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