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
Scale
- 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):Â 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:Â 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