Instant Pot Deviled Eggs
These Instant Pot Deviled Eggs are the perfect appetizer for Easter, Thanksgiving, or any of your favorite celebrations throughout the year! They are also gluten free, dairy free, keto, and low carb.
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Servings: 6 Servings
Calories: 239kcal
Ingredients
- 12 eggs
- 1 ½ cups cold water
- 6 tablespoons real mayonnaise
- 1 ½ teaspoons Dijon mustard
- ⅛ teaspoon onion powder
- ⅛ teaspoon salt or more to taste
- Pinch of ground black pepper
- Paprika for sprinkling
Instructions
- Place 1 cup of cold water into the insert of your 6 quart Instant Pot, or 1 ½ cups to your 8 quart Instant Pot.
- Place your eggs on tiered trivet, or layer them evenly on top of the trivet that came with your Instant Pot. If you are using a tiered trivet, lower the trivet into the Instant Pot. If you are using the one that came with the pot, be sure to add the trivet to the Instant Pot before adding the eggs.
- Set the valve to "sealing" and cook on manual pressure for 4 minutes.
- Allow the pot to do a natural pressure release for 5 minutes, then switch the valve to "venting" to do a quick pressure release. Once the pin drops, indicating the pressure has been fully released, open the lid, tilting it away from your face.
- Prepare an ice bath by adding 24 ice cubes to a large bowl, and pour in 2-3 cups of cold water.
- Remove the eggs from the Instant Pot using tongs, and place them directly into the ice bath. Allow the eggs to rest in the ice bath for 5 minutes.
- Once the 5 minutes are up, prepare two bowls: one for the discarded shells, and one for the peeled eggs. Use the back of a spoon to crack the entire surface of the egg, and then peel a small portion of shell from the egg. Wedge in the spoon, and use it to separate the shell from the egg, effectively "peeling" it.
- Place your shells in one bowl and transfer to the compost or discard. Place the peeled eggs in another bowl. Make sure to rinse and pat dry your eggs before proceeding to make your Instant Pot deviled eggs.
- Add the mayonnaise, Dijon mustard, onion powder, salt and black pepper to a medium sized bowl. Mix everything together until smooth.
- Cut all of the eggs in half, and remove the yolks. Add the yolks to the bowl with the mayonnaise and Dijon mixture.
- Mash the yolks with a fork or a mini masher, until they are broken down and smooth. Mix them together with the mayonnaise and mustard mixture, folding until completely combined.
- Either spoon the filling back into the egg halves, OR use a piping bag to pipe the filling into the egg whites. Just make sure to use a wide enough tip, since the egg mixture is very thick.
- Once your eggs are filled, sprinkle with paprika and cover. Chill for 1-2 hours before serving, if possible.
Video
Notes
Make Ahead: You can make deviled eggs up to 12 hours ahead of time. Any longer than that, and they can get a bit wet.
Paprika: I like to sprinkle mine with smoked paprika for a smoky flavor, but you can use standard sweet paprika if that's what you have on hand.
3 Quart Instant Pot: Cut the recipe in half if you plan on making this in a 3 quart Instant Pot.
Nutrition
Serving: 4Deviled Eggs | Calories: 239kcal | Carbohydrates: 1g | Protein: 13g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Cholesterol: 378mg | Sodium: 308mg | Sugar: 1g