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!
- 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
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.