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).
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.
Pressure Cooker Deviled Eggs
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.
