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Wasabi deviled eggs on a purple plate

Instant Pot Wasabi Deviled Eggs


  • Author: Mike Vrobel
  • Prep Time: 20m
  • Cook Time: 15m
  • Total Time: -51855717.033333 minute
  • Yield: 12 eggs 1x

Description

Instant Pot Wasabi Deviled Eggs, a spicy treat with a mix of sweet pickled ginger and wasabi heat.


Scale

Ingredients

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 down for at least 5 minutes. (Detailed 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, then sprinkle with the wasabi powder. Add the pickled ginger and mayonnaise 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 a quart-sized zip-top bag and squeeze the filling down into one corner, then seal. Snip off 1/4 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 nori flakes and black sesame seeds (or furikake shake).

Notes

  • 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.
  • Wasabi powder and pickled ginger are in the international aisle of your local grocery store
  • The nori flakes (or kelp flakes) and sesame seeds add extra flavor to the eggs, but they’re optional because they can be hard to find. Go with regular sesame seeds if you can’t find the black seeds. If you’re lucky enough to have a well-stocked Asian market nearby, furikake shake has all the garnish ingredients in one convenient shaker bottle.

Tools

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

Keywords: Deviled Egg, Instant Pot, Pressure Cooker, Appetizer

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