Instant Pot Deviled Eggs with Potato Chips. Deviled eggs topped with crushed potato chips? Yes, and they are fantastic with the extra crunch.
For the world’s best deviled eggs, top with caviar or salmon roe. You can also sprinkle some cayenne on top, add a jaunty little bit of beet, a small triangle of pickle, a bit of crumbled potato chip, some chives, caperberries or.... the possibilities are almost endless
Ruth Reichl, La Briffe Newsletter, 2021-12-04, “My Dinner with Dinah”
One of these things is not like the others. Mixed in with the caviar, beet, and chives was...crushed potato chips? Sprinkled on deviled eggs? I have to try that, especially if Ruth is recommending it.
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Potato chips on deviled eggs? Really?
Yes, really. They add a crispy, salty crunch, and are a great topping for almost any deviled egg. This is my traditional deviled egg recipe with crushed potato chips sprinkled over the top, made with Instant Pot 5-5-5 hard boiled eggs.
More Deviled Egg Tips from Ruth Reichl
Ruth also has some great deviled egg wisdom in that article:
- If you get farm fresh eggs, they make terrible deviled eggs, because fresh eggs stick to the shell when peeled. Leave them in the refrigerator for at least a week before using them to make deviled eggs
- While they’re resting in the refrigerator, leave them on their side, so the yolk settles in the middle of the egg. If you leave them on their end, like in a typical egg carton, the yolk will sink to the bottom edge, which doesn’t leave much egg white left at that end.
- After peeling, put the peeled eggs back in the refrigerator for 30 minutes so they slice more cleanly
Really, if you’re as into deviled eggs as I am, you have to read Ruth’s whole section on How to Make Better Deviled Eggs in her newsletter. And, consider subscribing - she’s one of my favorite food writers, and I hope the newsletter is a success so I can read her in my inbox every week. Oh! And you have to read the title article in that newsletter, My Dinner with Dinah, where she goes to a 1980’s Hollywood dinner party cooked by Dinah Shore. It is Eighties name dropping in the best possible way.
Ingredients
- Eggs
- Mayonnaise
- Pickle Relish
- Dijon mustard
- Fine sea salt
- Black Pepper
- Paprika
- Potato Chips
See recipe card for quantities.
🥘 Substitutions
Fresh eggs don’t actually work well with deviled eggs - older eggs release more cleanly from the shell. I use the eggs I have that are closest to the “sell by” date for my deviled eggs
Make sure to use sweet pickle relish - I tried dill pickle relish and the flavors were all out of whack.
If you don't have Dijon mustard, cheap yellow mustard works fine.
The paprika adds a little color, but not a whole lot of flavor. For some extra finesse, use Spanish smoked paprika.
My brother-in-law is the deviled egg whisperer in our family, and he recommends Miracle Whip instead of mayonnaise. I never have it on hand, so I use mayonnaise, and these eggs taste great to me. But, if you have Miracle Whip on hand, don't be afraid to use it.
You can use whatever potato chips you have on hand, and if you want to get fancy, use a kettle cooked or flavored potato chip.
🛠 Equipment
A 6-quart pressure cooker. And, because we're using the pressure cooker as a pressure steamer to cook the eggs, a steamer basket to hold the eggs above the water.
A quart sized zip-top bag to use as a piping bag, and a pair of scissors to snip off the tip of the bag.
📏Scaling
This recipe can be doubled or halved. Keep the 1 cup of water in the pressure cooker the same, and double or halve the rest of the ingredients. When I'm making deviled eggs for a potluck or party, I always double the eggs in the cooker, so I can make two different types. I have gone as high as an 18-pack of eggs in my 6-quart pressure cooker.
💡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.
- 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. Peeling under cold running water also helps, but isn't absolutely necessary.
- The tricky part of this recipe is cleanly slicing the eggs in half. I use a sharp, thin paring knife. I clean it after every egg by dunking it in a glass of warm water and then wiping it clean with a paper towel. The other key is to be decisive - make one clean, continuous slice through the egg. He who hesitates is lost…and has zig-zag edges on his eggs.
- The final trick is using a zip-top bag as a pastry bag. It gives you a lot of control when piping the mashed egg filling into the eggs. A cheap plastic bag with one corner snipped off stands in for the pastry bags used to make fancy frosting decorations on cakes. Or, in this case, fancy towers of egg filling.
🔪🔪Recipe🔪🔪
Instant Pot Deviled Eggs with Potato Chips
- Total Time: 50 minutes
- Yield: 12 deviled egs 1x
Description
Instant Pot Deviled Eggs with Potato Chips. Deviled eggs topped with crushed potato chips? Yes, and they are fantastic with the extra crunch.
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- 2 tablespoons sweet pickle relish
- 2 teaspoons dijon mustard (or yellow mustard)
- ⅛ teaspoon fine sea salt
- ¼ teaspoon fresh ground black pepper
- Paprika for sprinkling
- 2 tablespoons crushed potato chips for sprinkling
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 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 dijon mustard to the bowl. 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. Pipe the filling into the holes in the egg halves. Sprinkle the eggs with paprika, and then with the crushed potato chips. Serve and enjoy!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Pressure Cooker
- Cuisine: American
Keywords: Instant Pot Deviled Eggs with Potato Chips, Pressure Cooker Deviled Eggs with Potato Chips
☃️ Storage
Once you have halved the eggs and mashed the filling, you can store them, covered and refrigerated, for up to a day. This is how I take them to a party - I put the eggs in a single layer in a gallon zip-top bag, and the filling in its own quart zip-top bag. Then, I keep everything chilled until it is time to serve, and pipe the filling into the eggs at the party. Sprinkle the crushed potato chips on at the last minute, so they stay as crisp as possible.
Deviled eggs will last for up to 4 days in the refrigerator, according to the USDA. Yolks don't freeze well, so eat those eggs. (This is not a problem in my house.)
🤝 Related Posts
Instant Pot Hard-Boiled Eggs, or Is the 5-5-5 Method a Myth? - DadCooksDinner
Instant Pot Horseradish Deviled Eggs
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Instant Pot Deviled Eggs
My other Instant Pot Pressure Cooker Recipes
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Leslie Nicoll says
Mike, Mike, Mike! If Ruth Reichl is reading this, I think she would be horrified at the mention of 1) yellow mustard (not okay--just Colman's dry mustard or Grey Poupon; 2) pickle relish--of any type!; and 3) the worst sin of all: MIRACLE WHIP. Miracle Whip is not mayonnaise, it doesn't taste like mayonnaise and in my mind, it destroys any food it comes in contact with. It's hard to wreck a baloney sandwich, but Miracle Whip will do it. LOL. I found another good newsletter on Substack, "The Department of Salad: Official Bulletin" and the author, Emily Nunn, seems to share my Miracle Whip opinions!
I have been reading your blog for several years and enjoy it (even when I disagree with you). Have you thought about moving to Substack and asking people to subscribe? You probably have enough followers to make a go of this. Just a thought.
Mike Vrobel says
I mean, I prefer dijon mustard and mayo in my deviled eggs, but, as a substitution, if your pantry is running dry? And you're about to sprinkle potato chips over everything? We'll have to agree to disagree on cheap yellow mustard and Miracle Whip. 🙂
And, thank you for the kind words about a Substack - maybe someday?