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Instant Pot Pesto Deviled Eggs. Green deviled eggs? Yes, and they’re a quick and easy appetizer, thanks to Instant Pot Hard Boiled Eggs.
Not in a box, not with a fox, not in a house, not with a mouse.
I would not eat them here or there. I would not eat them ANYWHERE.
I would not eat green eggs and ham.
I do not like them, Sam-I-am.
- Green Eggs and Ham, Dr. Seuss
Pesto makes me think of summer, of bunches of basil, of trying to figure out what to do with the bounty at my local farmers market. Right now I need that dream of summer to get me through the early, dreary days of spring. (And everything else that’s going on, of course.)
Nowadays, that dream of summer basil is available year round, thanks to hydroponic gardening and greenhouses. Even then, for this recipe, I take the easy way out and buy a jar of pesto from the pasta sauce aisle. I don’t want to make a whole batch of pesto just for the two tablespoons this recipe needs.
(If you have fresh pesto, this is a good way to use it up - keep this recipe in mind in the summer!)
This recipe shows how the Instant Pot makes Deviled Eggs easy. With the 5-5-5 method I have hard-boiled eggs ready in of 20 minutes. From there it’s just a matter of peeling, slicing, scooping, and stuffing.
Looking for a way to spice up your deviled eggs? Or, should I say, herb them up? Try these Instant Pot pesto deviled eggs.
Recipe: Instant Pot Pesto Deviled Eggs
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Instant Pot Pesto Deviled Eggs
- Total Time: 40 minutes
- Yield: 1 dozen deviled eggs 1x
Description
Instant Pot Pesto Deviled Eggs. Green deviled eggs? Yes, and they’re a quick and easy appetizer, thanks to Instant Pot Hard Boiled Eggs.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 2 tablespoons basil pesto
- Slivered fresh basil for garnish
- Red pepper flakes for garnish
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. Stir and mash the mayonnaise and pesto into the crumbled egg yolks until completely combined and most of the lumps of egg yolk are gone. (Or, if you want an ultra-smooth filling, blend with a hand mixer.)
- 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 slivered basil and red pepper flakes and serve.
Notes
- Peel hard-boiled eggs under running water - it gets between the shell and the egg and makes them easier to peel.
- Make ahead: After the filling is mashed, the egg halves and filling can be covered and refrigerated for up to a day. When I’m taking the deviled eggs with me to a party, I pack the filling into its quart-sized zip-top bag, and the eggs into a gallon sized zip lock bag. I pipe the filling and garnish the eggs at the party - it only takes a couple of minutes.
Tools
- 6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)
- Steamer basket
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Pressure Cooker
- Cuisine: Italian-American
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