Description
This Easy Instant Pot Deviled Eggs recipe offers a foolproof way to make perfectly cooked, creamy deviled eggs in just minutes. Using the Instant Pot ensures perfectly hard-boiled eggs every time, while the classic filling of mayonnaise, Dijon mustard, smoked paprika, and chives delivers a flavorful, crowd-pleasing appetizer perfect for parties or quick snacks.
Ingredients
Scale
Eggs and Cooking
- 12 large eggs (hard boiled and egg yolks grated)
- 1 cup water
Deviled Egg Filling
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- ¼ teaspoon kosher salt (or more to taste)
- ¼ teaspoon smoked paprika (plus more for serving)
Garnishes
- 2 tablespoons chives (finely chopped for serving)
- 1 teaspoon everything but the bagel seasoning (for serving)
Instructions
- Prepare the Instant Pot: Place the metal rack inside the bottom of the Instant Pot and pour in 1 cup of water to create steam for cooking.
- Add the eggs: Carefully place the 12 large eggs on the rack, ensuring they are evenly spaced and not touching the water.
- Set cooking time: Seal the lid and set your Instant Pot to high pressure on manual for 5 minutes to perfectly hard boil the eggs.
- Quick release and ice bath: Once the cooking time is complete, perform a quick pressure release. Immediately transfer the eggs to a bowl of iced water and let them cool for 5 minutes to stop the cooking process and make peeling easier.
- Peel and halve eggs: Gently peel the cooled eggs and slice each in half lengthwise with a sharp knife.
- Prepare the filling: Remove the yolks from the eggs and grate them finely into a medium-sized mixing bowl.
- Mix filling ingredients: Add mayonnaise, Dijon mustard, kosher salt, and smoked paprika to the grated yolks. Stir thoroughly until smooth and creamy.
- Pipe the filling: Transfer the yolk mixture into a piping bag or a ziplock bag with one corner snipped. Pipe the mixture evenly into each egg white half.
- Garnish and serve: Sprinkle extra smoked paprika, finely chopped chives, and everything but the bagel seasoning on top of each deviled egg for added flavor and visual appeal. Arrange on a platter and serve.
Notes
- For easier peeling, ensure eggs are cooled completely in iced water after cooking.
- If you don’t have a piping bag, a small spoon can be used to fill the egg whites.
- Adjust salt and mustard quantities to suit your taste preference.
- These deviled eggs can be made a day ahead and stored covered in the refrigerator.
- Try adding a dash of hot sauce or relish to the filling for different flavor twists.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 140
- Sugar: 1g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 190mg
Keywords: Instant Pot deviled eggs, easy deviled eggs, party appetizer, hard boiled eggs, creamy deviled eggs
