Instant Pot Deviled Eggs
Deviled Eggs are a southern staple that have become popular across the country because of their rich flavor, simple assembly, and classic look. They make a wonderful appetizer or side dish at any get-together with family and friends. Even better — start them in your Instant Pot!
Quick Navigation
- What Are Deviled Eggs?
- The History of Deviled Eggs
- Where Does the Term ‘Deviled’ Come From?
- Tips for Making the Best and Easiest Deviled Eggs
- How To Make The Best Deviled Eggs in Your Instant Pot
- Variations of Deviled Eggs
- How to Serve Instant Pot Deviled Eggs
- How To Store Deviled Eggs
- More Egg-cellent Recipes To Try!
What Are Deviled Eggs?
Deviled eggs, also known as stuffed eggs, are simply hardboiled eggs that have been peeled, cut in half and separated by yolk and white. The yolks are mashed until crumbly and mixed with mayonnaise until a smooth paste is formed and then seasoned with mustard, pickle, onion, pepper, salt, and paprika.
Typically, deviled eggs are served as appetizers, but they also make a wonderful side dish or even breakfast. You can often find them at holiday parties, family get-togethers, potlucks, picnics, and other social functions centered around food.
While these stuffed eggs are popular throughout the U.S. and Europe, they’re most commonly associated with the Deep South and Midwest.
The History of Deviled Eggs
Believe it or not, this Southern staple originated in Ancient Rome, according to History.com. While they weren’t prepared the way they are today, stuffed eggs were originally only boiled and seasoned. They quickly became a popular appetizer among members of elite Roman society. In fact, the dish was so popular it inspired the phrase “ab ova usque ad mala,” which literally translates to “from eggs to apples,” or “from the beginning of a meal to the end.”
By the 15th century, stuffed eggs spread in popularity across much of Europe. Recovered medieval cookbooks contain recipes for boiled eggs that were often filled with raisins, cheese, and herbs like marjoram, parsley, and mint. They were then fried in oil and topped with either a sauce of cinnamon, ginger, cloves and raisins with verjuice (a tart juice made from unripe fruits) or powdered with sugar and served hot.
By the mid-1800s, American cookbooks featured their own renditions of this popular European treat.
Where Does the Term ‘Deviled’ Come From?
Despite the way it sounds, there’s nothing sinister about deviled eggs. The adjective “deviled” is simply a culinary term used to describe highly seasoned dishes. According to the Oxford English Dictionary, in 1786 to “devil” a food meant to cook it over very high heat with a spicy seasoning. The term likely comes from the connection between spiciness and cooking over high heat to the presumably hot temperatures in hell.
Nowadays, to “devil” a dish means to combine a food with various hot or spicy seasonings like red pepper, mustard, or Tabasco sauce, according to the authority on all things culinary — Food Lover’s Companion.
Since the term “deviled” does have a somewhat negative connotation, some prefer to call the dish “stuffed eggs,” “salad eggs,” or “dressed eggs.”
Tips for Making the Best and Easiest Deviled Eggs
- Forget boiling a pot of water on the stovetop. Use your Instant Pot! All you need is one cup of water, six eggs, and five minutes. That’s it; really! You’ll never go back to making hardboiled eggs the old fashioned way.
- Place the cooked eggs into an ice bath immediately after removing from the Instant Pot to stop the cooking process. This also makes them easier to handle and peel.
- Add enough mayonnaise to make a creamy, clump-free paste. No one likes grainy filling in their deviled eggs.
- Top with a sprinkling of paprika and fresh chives to achieve that classic, Southern look!
How To Make The Best Deviled Eggs in Your Instant Pot
- Making deviled eggs just got easier because we’re making them in everyone’s favorite kitchen gadget — the Instant Pot! Simply place the steamer basket inside the Instant Pot, carefully add the eggs, and cover with water.
- Secure the lid and pressure cook on HIGH for 5 minutes. Allow the steam to naturally release.
- Once cooked, immediately place the eggs directly into a ice bath to stop the cooking process. (Use tongs so you don’t burn yourself!).
- Slice the hardboiled 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. (You may need to wipe the whites with a damp paper towel to remove any leftover yellow from the yolks.)
- 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 paste. Stir in the mustard, pickle, red onion, pepper, salt, and paprika.
- Pipe or spoon the mixture into the egg whites. Sprinkle with paprika and green onions or chives, if desired. Serve immediately or refrigerate until you are ready to serve.
Variations of Deviled Eggs
In their purest form, deviled eggs are simply hardboiled eggs that have been sliced in half separating the white from the yolk. The yolk is then mixed with ingredients like mayonnaise and mustard before being piped back into the egg white and sprinkled with paprika.
This is undoubtedly the most popular version of the classic Southern dish, but there’s more than one way to stuff an egg! Check out some of these twists from TheDailyMeal.com:
- Southwestern: This rendition is full of flavor from the cumin and gets extra creamy from the healthy fat in the avocado.
- Beet-Pickled: Curry powder and the pink-hued brine from the pickled beets make this flavorful version a showstopper!
- Tuscany-Style: Take this dish back to its Italian roots with capers, rosemary, lemon juice, and sun-dried tomatoes. Delizioso!
- Blue Crab: Coastal favorites like juicy, lump blue crab meat and Old Bay seasoning make this take on deviled eggs divine!
- Herbed: Chives, parsley, and green olives make these deviled eggs extra briny and bright in flavor.
How to Serve Instant Pot Deviled Eggs
You’re unlikely to attend a Southern soiree without finding a plate of deviled eggs at center stage on the buffet table. But not just any plate, mind you; a platter specifically made for the single purpose of serving deviled eggs. Talk about a show stopper!
Serve your Instant Pot Deviled Eggs immediately once prepared or after chilling in the fridge for a couple of hours. Dust the yolk filling inside of the egg whites with some smoked paprika and sprinkle on some thinly sliced chives or green onions. Enjoy!
How To Store Deviled Eggs
Store in the refrigerator in an air-tight container for up to 3-4 days!
More Egg-cellent Recipes To Try!
Instant Pot Deviled Eggs
Deviled Eggs are a southern staple that have become popular across the country because of their rich flavor, simple assembly, and classic look. They make a wonderful appetizer or side dish at any get-together with family and friends. Even better — start them in your Instant Pot!
Ingredients
- 6 large eggs
- 1 cup water
- 1/3 cup mayonnaise
- 1 tsp dijon mustard
- 1 tbsp dill pickle, minced
- 1 tbsp red onion, minced
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/4 tsp paprika, plus extra for sprinkling on eggs
- chives for serving, if desired
Instructions
- 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. Allow the steam to naturally release. When they are done cooking immediately place the eggs directly into a ice bath (make sure to use tongs to remove the eggs so you don't burn yourself).
- 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.
- 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.
- Stir in the mustard, pickle, onion, pepper, salt and paprika.
- Pipe or spoon the mixture into the egg whites. Sprinkle with paprika and green onions, if desired. Serve immediately or refrigerate until you are ready to serve.
