Appetizers and Drinks, Pressure cooker, Side dish
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Instant Pot Sun-Dried Tomato Deviled Eggs

Sun-dried tomato deviled eggs on a plate, sprinkled with basil, with basil leaves and sun-dried tomatoes in the background.
Instant Pot Sun-Dried Tomato Deviled Eggs

Instant Pot Sun-Dried Tomato Deviled Eggs. Deviled eggs, flavored with sun-dried tomato pesto, are a great pressure cooked appetizer.

I was thinking of sun-dried tomatoes as a garnish when I made basil pesto deviled eggs a few months ago, a little hit of red on top of those green deviled eggs. Then I saw the sun-dried tomato pesto in the pasta aisle of my grocery store, and decided to split them off into their own recipe. That way, I can make a red and green color theme, pairing this recipe with the aforementioned Instant Pot Basil Pesto Deviled Eggs. A dozen eggs, jars of both basil and sun-dried tomato pesto, and I have a colorful party platter of deviled eggs.

The recipe follows the deviled egg technique I’ve honed over the years. Instant Pot 5-5-5 hard-boiled eggs make the hard boiling quick and easy. I peel the eggs, slice them, and mash the yolks with mayo, mustard (have to have mustard for the “deviling”), and the flavors – in this case, the sun-dried tomato pesto. I pack the filling into the corner of a zip-top quart bag and use it as an improvised pastry bag, piping the filling into the halved eggs. 

Then comes the hard part – keeping myself from eating all the deviled eggs before the party. “Just one to check the seasoning. Oh, that one doesn’t look quite right, I can eat it.” (a few minutes pass.) “Hey, why do I only have three deviled eggs left, and why am I so full?”

Recipe: Instant Pot Sun-Dried Tomato Deviled Eggs

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Sun-dried tomato deviled eggs on a plate, sprinkled with basil, with basil leaves and sun-dried tomatoes in the background.

Instant Pot Sun-Dried Tomato Deviled Eggs


  • Author: Mike Vrobel
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 deviled eggs 1x

Description

Instant Pot Sun-Dried Tomato Deviled Eggs. Deviled eggs, flavored with sun-dried tomato pesto, are a great pressure cooked appetizer.


Scale

Ingredients

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 2 tablespoons sun-dried tomato pesto
  • 1 tablespoon dijon mustard
  • Minced fresh basil for garnish (optional)

Instructions

  1. 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)
  2. 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, pesto, 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.
  3. 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 minced basil and serve.

Notes

  • Can’t find sun-dried tomato pesto? Use 2 tablespoons of minced sun-dried tomatoes in olive oil, and add an extra tablespoon of mayonnaise.
  • 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

  • Category: Appetizer
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot Sun-Dried Tomato Deviled Eggs, Pressure Cooker Sun-Dried Tomato Deviled Eggs

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Instant Pot Pesto Deviled Eggs
Instant Pot Hard-Boiled Eggs, or Is the 5-5-5 Method a Myth? – DadCooksDinner
Instant Pot Deviled Eggs
My other Instant Pot Pressure Cooker Recipes

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