Instant Pot Guacamole Deviled eggs. Pressure cooked eggs and avocados come together in this spectacular super bowl appetizer.
“You do not like them. So you say. Try them! Try them! And you may. Try them and you may I say.”
Dr. Seuss, Green Eggs and Ham
Super Bowl Sunday is the biggest guacamole day of the year, where over 105 million pounds of avocados are eaten. Deviled eggs are my favorite appetizer from the Instant Pot. Let’s put them together and make guacamole deviled eggs.
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The eggs are hard cooked in the pressure cooker using the 5-5-5 method. Creamy mashed avocados substitute for mayonnaise in the filling. The rest of the recipe is adding flavors - a little minced onion and some lime juice, garlic and cilantro. And, of course, we need some devil in these deviled eggs - ground chipotle chili powder and minced fresh jalapeño bring the heat.
🥫Ingredients
- Eggs
- Avocado
- Lime
- Jalapeño
- Garlic
- Cilantro
- Ground chipotle pepper
See recipe card for quantities.
🥘 Substitutions
This recipe needs ripe avocados - hard avocados won't mash up enough to mix with the egg yolks.
If you want to shortcut the recipe, substitute ¼ cup store-bought guacamole for the avocado, lime, jalapeño, garlic, cilantro, and ground chipotle in the eggs.
If you can't find ground chipotle, substitute ancho chile powder, or a chili powder blend.
If you don't want the heat, leave out the jalapeño, and substitute paprika for the chipotle powder, preferably smoked Spanish paprika to keep the smoky chipotle flavor without the heat.
🛠 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…or at least has eggs with zig-zag edges.
- 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.
Instant Pot Guacamole Deviled Eggs
- Total Time: 40 minutes
- Yield: 12 eggs 1x
Description
Instant Pot Guacamole Deviled eggs. Pressure cooked eggs and avocados come together in this spectacular super bowl appetizer.
Ingredients
- 6 large eggs
- 1 small ripe avocado
- 1 tablespoon lime juice
- 1 tablespoon finely minced red onion
- 1 tablespoon finely minced jalapeno pepper
- 1 clove garlic, minced
- 1 teaspoon finely minced fresh cilantro
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground chipotle chili pepper
- More ground chipotle 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 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. In a medium bowl, mash the avocado with a fork until smooth. Add the crumbled yolks to the bowl, then stir and mash with the fork until the avocado and egg are completely combined and most of the lumps of egg are gone. (Or, if you want an ultra-smooth filling, blend with a hand mixer.) Add the lime juice, red onion, jalapeño, and garlic; sprinkle with the salt and chipotle pepper. Stir until everything is evenly mixed. 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 a quart-sized zip-top 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 stuffed eggs with a little more of the ground chipotle, then serve.
Notes
Don’t like it hot? Replace the ground chipotle pepper with smoked Spanish paprika. It has all of the flavor and none of the heat.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pressure Cooker
- Cuisine: American
Keywords: Instant Pot Guacamole Deviled Eggs, Pressure Cooker Guacamole Deviled Eggs
☃️ 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.
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?
Instant Pot Wasabi Deviled Eggs
Instant Pot Deviled Eggs
Instant Pot Bacon Deviled Eggs
My other Instant Pot Pressure Cooker Recipes
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razzy 7 says
Dr. Seuss quote - most appropriate :-).
Mike Vrobel says
👍