I’m making Instant Pot Deviled Eggs, and the vultures are circling. My wife comes into the kitchen as I gently pull the yolks out of hard-boiled eggs.
“I’m hungry. Are the hard-boiled eggs done?”
“They’re in the bowl”, I say, pointing at the ice bath with extra eggs I cooked.
“That’s OK. I’ll wait for the deviled eggs.”
“But I have to take pictures for the blog…” I say to the basement door as it closes.
A few minutes pass, and my daughter enters.
“Do we have anything to eat? Oooh, what are you making? Can I have one?”
“Not yet – I still have to take pictures,” I say, piping the mashed filling into the first egg.
She goes and sits in the TV room, making sure she has me in her line of sight.
I finish filling the last egg and suddenly my wife and daughter are hovering behind me. “Done yet?” They say, practically in unison. I grab the four best looking eggs for my pictures and run. A dozen deviled eggs, gone in a blink.
Thanks to the magic of Instant Pot 5-5-5 hard boiled eggs, deviled eggs are my go-to potluck appetizer. That is, when I can keep them away from the ravenous horde that is my family. Looking for an easy and quick nibble for the holiday season? Try these deviled eggs.Print
Instant Pot Deviled Eggs. A quick, easy, and delicious appetizer, thanks to Instant Pot 5-5-5 hard-boiled eggs.
- 6 large eggs
- 2 tablespoons mayonnaise
- 2 tablespoons sweet pickle relish
- 2 teaspoons dijon mustard (or yellow mustard)
- 1/8 teaspoon fine sea salt
- 1/4 teaspoon fresh ground black pepper
- Paprika for sprinkling
- 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 1/4 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 serve.
- My brother-in-law is the deviled egg whisperer in our family. (Hi, Travis!) 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, I trust his judgement. If you have Miracle Whip on hand, don’t be afraid to use it.
- Sweet pickle relish makes a huge difference to the flavor. I tried to get away with dill relish once – I had it in the refrigerator – and the deviled eggs were flat and boring. The hint of sweet the relish adds is important to the recipe.
Keywords: Instant Pot Deviled Eggs, Pressure Cooker Deviled Eggs
What do you think?
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