Instant Pot Southern Deviled Eggs Recipes

INSTANT POT DEVILED EGGS

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~

INSTANT POT SOUTHERN DEVILED EGGS

Steps:

• In an Instant Pot pour in water.
• Place trivet in the bottom of Instant Pot and place eggs on top.
• Place lid on Instant Pot, seal the vent.
• Turn on HIGH PRESSURE for 5 minutes.
• After the cooking time, allow to release for another 5 minutes.
• Remove eggs (they'll be hot) from the Instant Pot and place in cold water.
• Allow to sit for 3-5 minutes and peel!
• Slice peeled egg in half, remove the yolk and place in a bowl. Repeat for all the eggs.
• Add in mustard and mayo, mix until combined.
• Place spoonful of mixture into egg.
• Place in refrigerator for 5 minutes.
• Sprinkle with paprika and enjoy!

EASY-PEEL INSTANT POT DEVILED EGGS

Steps:

• Pour 1 cup of water into the Instant Pot's inner pot/liner and top with a metal trivet.
• Grab eggs straight from the fridge (cold eggs are key here for the 5-5-5 method's timing) and place atop the trivet. This method will involve 5 minutes active cook time, 5 minutes natural pressure release, and 5 minutes in an ice bath. It's my go-to for perfect hard boiled eggs!
• Lock lid into place and ensure valve is sealed. Set IP to MANUAL and cook for 5 MINUTES on HIGH pressure.
• While your eggs cook, fill a medium bowl with ice and water. This will cool down the eggs quickly and help them peel super easily!
• Once the countdown is complete and the Instant Pot beeps, allow the eggs to sit in the pot for 5 MINUTES before releasing the vent valve and releasing remaining pressure. Use tongs to transfer them to the ice bath and allow them approx. 5 minutes to cool before peeling.
• After peeling, slice each egg in half lengthwise. Remove the yolks and add to a small bowl. Add mayonnaise, dijon mustard, pickle "juice" (I've also used the pickling liquid from a jar of pickled jalapeños - so good!), hot sauce, onion powder, salt, and pepper. Mix well until smooth and creamy. Add a little paprika to taste as well as any additional salt and pepper desired.
• Snip the end of a piping bag or the corner of a plastic bag. Add your filling and pipe into the sliced eggs. A star-shaped piping tip can be used to create a fun pattern in the filling! You can also spoon the mixture into the center of the eggs or pipe with a plastic bag minus the tip if needed. Chill if serving later or sprinkle with paprika and dive in right away!

INSTANT POT SOUTHERN DEVILED EGGS

Steps:

• Start by placing 1 cup of water in your Instant Pot bowl.
• Then add the trivet into your Instant Pot.
• Set the eggs onto the trivet.
• Add your lid, and make sure it's sealed.
• Set the timer for 5 minutes at high pressure. When the timer beeps, after 5 minutes, do a quick release.
• Then place the eggs in ice water. Either place the eggs in the refrigerator to cool.
• Then cut the eggs in half and scoop out the yolk, place the yolks into a bowl.
• Once you remove all of the yolks from the eggs, mash the yolks up using a fork.
• Add the mayonnaise, mustard, relish salt, and pepper, and stir until well combined and smooth.
• Once the yolk mixture is smooth, add it to a piping bag and pipe it into the empty white shells.
• Then add a dash of paprika and a slice of gherkin.
• Plate, serve, and enjoy!

INSTANT POT DEVILED EGGS

Steps:

• Pour water and vinegar in the Instant Pot insert. Next, place eggs into an egg steamer basket and place the basket inside the insert.
• Close lid, lock and turn the valve to the sealing position. Press manual high pressure, and set timer for 5 minutes.
• When cook time is complete, perform a quick pressure release. Then carefully remove the egg steamer basket, and transfer the eggs into a bowl filled with ice and water.
• After 2 minutes, remove the eggs from the ice bath, then gently roll and peel each one.
• Cut each of the eggs in half, scoop out the yolk and place in a small bowl. Set the egg white halves aside.
• Add the remaining ingredients to the bowl with the yolks and mix to combine.
• Then, pace the egg yolk mixture into a plastic bag and seal. Cut off one corner, and gently pipe the mixture into the cavity of each egg white.
• Top your Instant Pot Deviled Eggs with chopped chives, sprinkle with Everything Bagel seasoning, and then serve immediately.

INSTANT POT DEVILED EGGS

Steps:

• How to Hard Boil Eggs in an Instant Pot Step 1: Pour 1 cup of water into the pot. Place eggs in the bottom of the pot.* Lock the lid. Step 2: Cook on high pressure for 5 minutes with a 5-minute natural release. Step 3: Cool the eggs in an ice bath for 5 minutes. Step 4: Peel the eggs. How to Make Instant Pot Deviled EggsAfter using the 5+5+5 method, peel eggs and allow them to cool completely. Step 1: Once the eggs are cooled, slice them lengthwise. Step 2: Remove the yokes and place them in a small bowl. Step 3: Place your egg whites on a plate and set aside. Step 4: Mash your egg yolks with a fork. Step 5: Add the mayonnaise, pickle juice, mustard, salt, & pepper. Stir until smooth. Step 6: Use a spoon to carefully fill in your egg whites. Step 7: Garnish with cooked bacon & chives.

INSTANT POT DEVILED EGGS

Steps:

• Place the rack in the bottom of the pot. Pour the water in the pot. Place the eggs on the rack.
• High pressure on manual 5 minutes.
• Natural release 5 minutes then use quick release, then quickly run the eggs under cold running water until cool enough to hold.
• Peel the eggs and slice in half lengthwise. Remove yolks and transfer to a medium-sized bowl.
• Add the mayo, milk, pickle juice, salt, pepper then use a fork to mash well.
• Spoon filling into each egg white. Sprinkle with paprika, dill and serve.

INSTANT POT DEVILED EGGS

Steps:

• Start by hard boiling your eggs in your pressure cooker. Our easy recipe can be found here: Hard Boiled Eggs- Instant Pot Recipe.
• Once you have completely cooled your eggs, peel them and slice them in half lengthwise.
• Remove the yolks and place in a bowl.
• Combine all cooked yolks with mayonnaise, sugar, salt and pepper. Use a whisk...it helps to break up the yolk the best.
• Combine 1 cup of water in a mug with 6-10 drops of food coloring and stir. The more food coloring you use, the deeper the color will be.
• Place egg white halves in the mugs of colored water. You can color up to 6 egg whites at a time in the same mug- based on the size of your mug. Let egg whites soak in colored water for 2-5 minutes- based on the color that you are looking for.
• Remove egg whites from mugs and rinse. I did this by pouring out the mug of colored water and rinsing under the faucet.
• Pat dry egg whites with a paper towel. Place egg whites on serving tray.
• Fill egg whites with egg yolk mixture. I like to make them look a little fancy so I use a piping bag and tip. A ziplock bag works really well too! Just cut off the end of the bag to create an opening for the egg yolk mixture to come out of.

MAPLE BACON DEVILED EGGS

Steps:

• For the bacon: Preheat the oven to 375 degrees F.
• Line a baking sheet with parchment paper and fit with a cooling rack. Spray the cooling rack with nonstick spray. Lay the bacon out on the rack in an even layer. Mix the syrup, sugar, paprika and cayenne, if using, in a small bowl. Brush on both sides of the bacon. Bake until golden but still pliable, about 15 minutes, then flip and bake until darker and crisp, another 15 minutes. (The bacon will continue to crisp as it rests.) Remove to a plate and allow to cool completely in a single layer. Chop and set aside.
• For the eggs: Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells.
• Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. Process the yolks until it looks sandy. Add the mayo, Dijon, maple syrup, salt and pepper. Process until well blended and very smooth, about 1 minute, then transfer to a resealable plastic bag or piping bag. If using a resealable bag, use scissors to snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with the bacon and chives. Cover loosely and chill until ready to serve.

INSTANT POT DEVILED EGGS

Steps:

• Place trivet and 2 cups of water into your Instant Pot
• Lay 6 eggs on top of trivet. Water line will be just underneath the eggs but not touching them
• Place Instant Pot lid on and set the pressure cook function to 8 mins
• Quick release pressure and use kitchen tongs to put the eggs into an ice water bath
• Allow eggs to cool
• Peel eggs and cut them in half
• Scoop yolk into mixing bowl. Add greek yoghurt, mustard, salt and pepper. Stir to combine.
• Use a teaspoon to spoon mix into each egg half, top with chopped chives and a dot of sriracha sauce.