Instant Pot Deviled Eggs Recipes

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INSTANT POT DEVILED EGGS



Instant Pot Deviled Eggs image

Make creamy & rich Easy Instant Pot Deviled Eggs (Pressure Cooker Deviled Eggs) with a tad spicy twist! Our crowd-pleasing go-to party appetizer. Budget-friendly, simple & delicious.

Provided by Amy + Jacky

Categories     Appetizer     Party Food

Time 30m

Number Of Ingredients 9

6 - 8 large eggs
1 cup (250ml) cold water
Paprika
2 tablespoons (30g) full fat mayonnaise
1 tablespoon (15ml) extra-virgin olive oil
1 teaspoon (5g) dijon mustard
1 teaspoon (5ml) white vinegar
¼ - ½ teaspoon (1.25g - 2.5g) sriracha ((adjust to your own spicy preference))
Ground black pepper and sea salt to taste

Steps:

  • Make Instant Pot Hard Boiled Eggs: Place 1 cup of cold water and a steamer basket in Instant Pot. Place 6 - 8 large eggs on the steamer basket. Close the lid. Pressure cook at Low Pressure for 12 minutes + Quick Release. Open the lid carefully. Peel the eggs under cold running tap water. Then stop the cooking process by submerging the eggs in a cold water bath for roughly 5 minutes.
  • Remove Egg Yolk: Slice the cooled hard boiled eggs in half. Carefully separate all the yolks from the egg whites in a small mixing bowl. Set aside the egg whites on a plate. Smash the yolks with a fork.
  • Make Deviled Dressing: Add 2 tbsp (30g) mayonnaise, 1 tbsp (15ml) extra-virgin olive oil, 1 tsp (5g) Dijon mustard, 1 tsp (5ml) white vinegar, and ¼ - ½ tsp (1.25g - 2.5g) Sriracha to the smashed egg yolks. Mix well. Taste and season with sea salt & ground black pepper if necessary.
  • Pipe Deviled Dressing: Place the dressing mixture in a small ziploc bag, cut a small corner with a pair of scissors. Then, pipe the dressing mixture into the egg whites.
  • Garnish Deviled Eggs: Sprinkle paprika on the deviled eggs, season with ground black pepper and sea salt. Enjoy~

Nutrition Facts : Calories 51 kcal, Carbohydrate 1 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 52 mg, Sugar 1 g, ServingSize 1 serving

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