Chef savvy
These Classic Deviled Eggs are perfect for Easter - they make a wonderful appetizer or side dish at any get-together with family and friends.
01
Place the steamer basket in the Instant Pot and add in the eggs. Cover with water. Put on the lid and pressure cook on HIGH for 5 minutes.
02
Allow the steam to naturally release. When they are done cooking immediately place the eggs directly into a ice bath
03
Slice the hard boiled eggs in half and remove the yolks. Place the yolks in a small bowl and place the egg whites on a plate or serving plater and set aside.
04
Mash the egg yolks with a fork until they resemble course pebbles then add in mayonnaise a spoonful at a time until you have a creamy lump free consistency.
05
To the yolks stir in the mustard, pickle, onion, pepper, salt and paprika.
06
Pipe or spoon the mixture into the egg whites. Sprinkle with paprika and green onions, on top.
Serve your Instant Pot Deviled Eggs immediately or after chilling in the fridge for a couple of hours. They are typically served as appetizers, but they also make a wonderful side dish or even breakfast.
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