Instant Pot Deviled Eggs
Deviled eggs are a classic Easter appetizer or snack. I even make them for regular family gatherings! Don't forget the paprika on top.
Ingredients
- 12 large eggs
- 1 teaspoon Old Bay Seasoning
- 1 tablespoon pickle juice
- ⅔ cups mayo
- 1 tablespoon yellow mustard
- Smoked paprika for garnish
Instructions
- Add 12 eggs to the trivet or basket inside your Instant Pot liner. Add the required water for coming to pressure (1 cup for a 6 quart machine).
- Cook on high/manual pressure for 3 minutes, then allow to rest for 3 minutes before releasing the pressure.
- Add ice to the Instant Pot and/or remove the eggs to an egg bath.
- Once cool enough to handle, peel and slice in half, adding the yolks to a mixing bowl.
- Add remaining filling ingredients to bowl, minus paprika, and blend with an immersion blender until creamy.
- Scoop into a bag and pipe back into the eggs. No need to use fancy tips if you don't have or want!
- Sprinkle with smoked paprika and enjoy!
Notes
- You can also top with chopped chives, capers, diced pickles, whatever sounds good!
- Store leftovers in a container in the fridge for up to 2 days.
Nutrition
Serving: 2halvesCalories: 149kcalCarbohydrates: 1gProtein: 6gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 169mgSodium: 174mgPotassium: 66mgFiber: 0.1gSugar: 0.3gVitamin A: 251IUVitamin C: 0.02mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!