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You are here: Home / Appetizer / Pressure Cooker Deviled Eggs

March 2, 2023 By Kaitlin Leave a Comment

Pressure Cooker Deviled Eggs

Jump to Recipe Print Recipe

Every time I ask my sister for any food requests I can make for her, she asks for this cornbread and Deviled Eggs. Every. Single. Time.

So, after years and years of her requesting it, I finally decided to make her a batch of deviled eggs using my Instant Pot (paid link).

Pressure Cooker Deviled Eggs

Ingredients (makes 1 dozen deviled eggs):

  • 6 large eggs, right from the fridge
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 2 dashes hot sauce
  • 3 tablespoons mayonnaise
  • salt and ground pepper, to taste
  • sprinkle of paprika, for garnish
  • freshly chopped chives, for garnish

Add 1 cup of water into your Instant Pot then add in a metal trivet. You can use an egg steamer rack (paid link), or just the trivet that comes with your Instant Pot; you just don’t want the eggs to be touching the bottom of the pot.

Remove your eggs from the fridge and immediately add them to the trivet.

Add the lid and lock into place, making sure the vent valve is closed. Set your Instant Pot to manual and cook for 5 minutes on high pressure.

While the eggs cook, fill a bowl with ice water.

Once your Instant Pot beeps, let the eggs sit in the sealed Instant Pot for another 5 minutes, then release the vent valve.

Carefully transfer the eggs to the ice water and let cool for 5 minutes.

After 5 minutes, peel your eggs, then slice each egg in half lengthwise.

Carefully scoop out the yolks from each half into a small bowl.
Mash with a fork.
Add the mustard, apple cider vinegar, hot sauce, salt, pepper, and mayonnaise stirring to combine.
Add the egg yolk mixture to a small plastic zip top bag or pastry bag (paid link). You can add a star tip (paid link) to the piping bag if you’re feeling fancy.
Fill in each egg with about 1/2 tablespoon of the egg yolk mixture. Sprinkle with paprika.
Pressure Cooker Deviled Eggs
Top with chives.
Pressure Cooker Deviled Eggs
The 5-5-5 method (5 minutes Instant Pot cook, 5 minutes rest, 5 minutes ice bath) makes for a perfect hard boiled egg!
Pressure Cooker Deviled Eggs
This Pressure Cooker Deviled Eggs recipe is pretty classic so you can adapt it to your liking, although it’s a classic for a reason!

Pressure Cooker Deviled Eggs

Pressure Cooker Deviled Eggs

Kaitlin @ I Can Cook That
A classic recipe for deviled eggs made using your Instant Pot using the 5-5-5 method
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 5 minutes mins
Total Time 30 minutes mins
Course Appetizer, Party Apps
Servings 12 servings

Ingredients
  

  • 6 large eggs right from the fridge
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 2 dashes hot sauce
  • 3 tablespoons mayonnaise
  • salt and ground pepper to taste
  • sprinkle of paprika for garnish
  • freshly chopped chives for garnish

Instructions
 

  • Add 1 cup of water into your Instant Pot then add in a metal trivet. You can use an egg steamer rack, or just the trivet that comes with your Instant Pot; you just don’t want the eggs to be touching the bottom of the pot.
  • Remove your eggs from the fridge and immediately add them to the trivet.
  • Add the lid and lock into place, making sure the vent valve is closed. Set your Instant Pot to manual and cook for 5 minutes on high pressure.
  • While the eggs cook, fill a bowl with ice water.
  • Once your Instant Pot beeps, let the eggs sit in the sealed Instant Pot for another 5 minutes, then release the vent valve.
  • Carefully transfer the eggs to the ice water and let cool for 5 minutes.
  • After 5 minutes, peel your eggs, then slice each egg in half lengthwise.
  • Carefully scoop out the yolks from each half into a small bowl.
  • Mash with a fork.
  • Add the mustard, apple cider vinegar, hot sauce, salt, pepper, and mayonnaise stirring to combine.
  • Add the egg yolk mixture to a small plastic zip top bag or pastry bag. You can add a star tip (paid link) to the piping bag if you’re feeling fancy.
  • Fill in each egg with about 1/2 tablespoon of the egg yolk mixture. Sprinkle with paprika.
  • Top with chives.

Notes

If you make this recipe, share a photo on Instagram and tag me @icancookthat!
Keyword Appetizers, Deviled Eggs, Eggs, Instant Pot, Pressure Cooker, Vegetarian

Related posts:

Pressure Cooker Black Bean Dip Pressure Cooker Mashed Sweet Potatoes Pressure Cooker Mushroom Bourguignon Coconut Curry Lentil Chickpea Bowls with Kale

Filed Under: Appetizer, Dairy Free, Gluten Free, Meatless, Nut Free, Party App, Vegetarian Tagged With: Apple Cider Vinegar, Chives, Dairy Free, Deviled, Dijon Mustard, Eggs, Gluten Free, Hot Sauce, I Can Cook That, Instant Pot, Mayo, Mayonnaise, Paprika, party apps, Pressure Cooker, Recipe, Vegetarian

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