Instant Pot Smoked Salmon Deviled Eggs. A smoked salmon appetizer in a one-bite package thanks to 5-5-5 Instant Pot hard-boiled eggs.
Smoked salmon is one of my favorite appetizers. I am always tempted when I see it on a menu. So, when I was looking for a new deviled egg idea, Ina Garten's smoked salmon deviled eggs caught my attention.
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Now, I don't want to contradict the Barefoot Contessa. She knows what she's doing. But, my deviled egg technique is different from hers. A lot different. She mixes her filling with an electric mixer, making almost an egg yolk mousse. Me? I'm a "smash it with a fork" kind of deviled egger. My deviled egg recipes follow a basic technique, which I use in a bunch of different ways (like Instant Pot Beet Pickled Deviled Eggs, Instant Pot Wasabi Deviled Eggs, or Instant Pot Buffalo Deviled Eggs). So, I'm taking Mrs. Garten's basic idea and giving it my own personal spin.
🥫Ingredients
- Eggs
- Mayonnaise
- Capers
- Red onion
- Dijon mustard
- Smoked salmon
- Fresh dill
See the recipe card for quantities.
How to make Instant Pot Smoked Salmon Deviled Eggs
- Hard boil the eggs. Use the Instant Pot 5-5-5 hard-boiled egg method. Put six eggs on a rack in an Instant Pot and pour in a cup of water. Pressure cook for 5 minutes, let the pressure come down naturally for 5 minutes, quick release the remaining pressure, then cool the eggs in an ice water bath for (at least) 5 minutes.
- Prep the fillings: Mince the capers, red onion, and smoked salmon.
- Peel and halve the eggs, separate the yolks from the whites, and mash the yolks.
- Make the filling: Mix the mashed yolks with mayonnaise, dijon mustard, minced capers, red onion, and smoked salmon. Scoop it into a quart-sized zip-top bag.
- Make the deviled eggs: Snip the corner off the bag and pipe the filling into the egg whites. Top each egg with a strip of smoked salmon and a sprig of fresh dill. Enjoy!
🥘 Substitutions
Smoked salmon, capers, and minced red onion are the standard "smoked salmon appetizer" ingredients, so I consider them essential. But, just in case…
Smoked salmon: any smoked fish will work here - I used smoked trout once when it was available.
Capers: You can skip them, but I like the pickled taste they add.
Red onion: Substitute any onion or (even better) shallots for the red onion.
If you don't have Dijon mustard, cheap yellow mustard works fine.
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 are a Miracle Whip fan, go ahead and use it.
The dill sprigs and extra strips of smoked salmon are a nice garnish, but not necessary. Skip them if you want.
🛠 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, rack, or baking sling holds 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 make deviled eggs for a party, I double the eggs in the cooker to make two different types. (I like variety in my deviled eggs.) I have gone as high as an 18-pack of eggs in my 6-quart pressure cooker.
☃️ Storage
The recipe can be prepped up to a day ahead. Cook the eggs, mix the filling, and put it in the quart bag. Put the egg white halves in a gallon bag in a paper towel, and refrigerate the filling and eggs until you are ready to serve. Pipe the eggs and top them right before serving.
If you have leftover filled deviled eggs, they will last a couple of days in the refrigerator, covered with plastic wrap, but the filling gets a little soft and runny.
💡Tips and Tricks
- The key to Instant Pot hard-boiled 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.
- 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 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 stands replaces a fancy pastry bag.
Instant Pot Smoked Salmon Deviled Eggs
- Total Time: 45 minutes
- Yield: 12 deviled eggs 1x
Description
Instant Pot Smoked Salmon Deviled Eggs. A smoked salmon appetizer in a one-bite package thanks to 5-5-5 Instant Pot hard-boiled eggs.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon capers, minced
- 1 tablespoon finely minced red onion
- 2 teaspoons dijon mustard (or yellow mustard)
- 1 ounce smoked salmon, finely minced
- More capers for garnish
- More smoked salmon for garnish, sliced into thin strips
- Fresh dill for garnish
Instructions
- Hard boil the eggs (Instant Pot 5-5-5 eggs): Pour 1 cup of water into an Instant Pot or another pressure cooker. Put a vegetable steaming basket, rack, or silicone baking sling 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).
- Mince the ingredients: While the eggs are chilling in the ice bath, mince the capers, red onion, and smoked salmon.
- 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 a pinch of salt. Add the mayonnaise, minced capers, minced red onion, dijon mustard, and minced smoked salmon to the bowl. Stir and mash with the fork until thoroughly combined and most of the lumps of egg 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: Scoop the filling into a quart-sized zip-top bag and squeeze the filling down into one corner. Twist from the top of the bag to force all the filling down, then snip off ¼ inch of that corner of the bag. Squeeze the bag to pipe the filling into an egg half, making a heaping mound of filling. Repeat until all the egg halves are filled. (Any leftover filling is a chef's treat.) Top each egg with a caper, a thin strip of smoked salmon, and a small piece of fresh dill.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Pressure Cooker
- Cuisine: American
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