Deviled Eggs in the Instant Pot
Deviled eggs are made super easy by making them in the Electric Pressure Cooker! These bites of goodness are boiled up easy and peel easy using this method. Then we take them to another level by adding smoky paprika and mustard with dill pickle relish.
*Updated 11/02/2020
Deviled Eggs in the Electric Pressure Cooker
Making Deviled eggs in my Instant Pot or Mealthy Pot makes these bites of goodness so easy! So many things that can be time consuming are made so much better with todays technology. I adore my pressure cooker. While I love to cook, I am not always prepared and ready. The EPC helps me with that on days I may forget to thaw or need to get supper done in a hurry.
If you have followed me very long, you know I have mad love for my Mealthy Pot 9 in 1 pressure cooker. I even have a link in my sidebar so that you can purchase one for yourself. I have more than one brand but the Mealthy is by far, my favorite. You can read my unbiased review of it HERE.
Deviled eggs are just ONE of the MANY things that help make my cooking life easier by using what I affectionately call my EPC. Check out my whole section on Pressure cooking in my recipes section and you will find so many reasons to love yours too. The eggs come out always easy to peel and cooked to perfection.
How to Make Deviled Eggs in the Pressure Cooker
I use a great little method I call the 6-7-8 method.
Its easy. You cook the eggs with one cup of water for 6 minutes. Allow the pressure to naturally release for 7 minutes and then cool the eggs in an ice bath for 8 minutes. Tap those suckers on each end, gently roll them on the counter and watch the shells glide right off.
Here is the whole recipe!
~Ingredients~
- 12 large eggs
- 2/3 cup mayonnaise
- 1/4 cup prepared mustard
- 1/4 cup dill pickle relish
- 1/2 tsp plus a bit more for garnish, smoked paprika
- salt and pepper to taste
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~Method~
- Place trivet in Instant Pot and add 1 cup of water in pot. Place eggs on trivet in a single layer. Lock the lid, turn seal to closed position and set manual or pressure cook for 6 minutes.
- Once timer beeps that the IP is finished, turn off or cancel and allow to NPR (natural pressure release) for 7 minutes. After 7 minutes, release any remaining pressure by turning the vent and carefully open lid. Place eggs in an ice bath for 8 minutes. 6-7-8! Dry and peel.
- Cut eggs in half, lengthwise and remove yolks, this should happen almost effortlessly. Mash the yolks with a fork and place the egg white boats on a pretty plate. Add the mayo, mustard, pickle relish, 1/2 tsp of paprika, salt and pepper and mix. Taste to make sure its just how you like it!
- Place mixture into a zip top bag and snip off a bottom corner. Boom! You have a home made pastry bag ( and yes, I have put a tip in mine before) Then, pipe that wonderful devilish mixture into the egg white boats. Garnish with a little more smoked paprika and chill until ready to serve.
Tips and Tricks
- Higher Altitude – In higher altitude cook times may need to be increased up to almost 5 percent per 2000 feet above sea level. Adjust accordingly. If math is not your strong point like me, just up the 6-7-8 method to 7-8-9 and test one egg to see if it is as done as you want it. if not, cook the remaining eggs one more minute or as long as you deem best for your perfect hard boiled egg.
- Can I just boil them on the stove? – Sure! If you are a master egg boiler. Which I am not. I have murdered those perfect white boats by shell gouging them time and time again. The EPC always affords me beautiful boiled eggs and frees me up to do other things while they are cooking. Personal preference in the kitchen is about what you are comfortable with. This recipe is JUST AS GOOD made with regular stove top boiled eggs. Possibly better if that is your preferred mode of making them!
- Tongs – A great pair of tongs is necessary when making boiled eggs any way you make them. A good pair not only saves the skin on your precious hands but also will allow easier method of putting them in the ice bath and prevents premature cracking! For a great pair, check out the bottom of this post.
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Deviled Eggs in the Instant Pot
Ingredients
12 large eggs
2/3 cup mayonnaise
1/4 cup prepared mustard
1/4 cup dill pickle relish
- 1/2 tsp plus a bit more for garnish smoked paprika
- salt and pepper to taste
Instructions
- Place trivet in Instant Pot and add 1 cup of water in pot. Place eggs on trivet in a single layer. Lock the lid, turn seal to closed position and set manual or pressure cook for 6 minutes.
- Once timer beeps that the IP is finished, turn off or cancel and allow to NPR (natural pressure release) for 7 minutes. After 7 minutes, release any remaining pressure and carefully open lid. Place eggs in an ice bath for 8 minutes. 6-7-8! Dry and peel.
- Cut eggs in half, lengthwise and remove yolks, this should happen almost effortlessly. Mash the yolks with a fork and place the egg white boats on a pretty plate. Add the mayo, mustard, pickle relish, 1/2 tsp of paprika, salt and pepper and mix. Taste to make sure its just how you like it!
- Place mixture into a zip top bag and snip off a bottom corner. Boom! You have a home made pastry bag ( and yes, I have put a tip in mine before) Then, pipe that wonderful devilish mixture into the egg white boats. Garnish with a little more smoked paprika and chill until ready to serve.
