Classic Deviled Eggs

Everyone loves deviled eggs—and the Instant Pot delivers perfectly cooked ones that practically peel themselves, making it a snap to make these festive eggs any time the spirit moves you.

Cuisine

Modern

Course

Breakfast

Difficulty

Easy

Duration

less than 15 min

Diet

Low Carb, Low Fat

Cooking Technique

Pressure Cook

Keywords

6 eggs, breakfast, contributed, cook 7 min, easy, eggs, Heather Schlueter, less than 15 min, low carb, low fat, mayonnaise, modern, mustard, pepper, prep 10 min, pressure cook, salt, smoked paprika and chopped chives for garnish

Prep Time

10 min

Cook Time

7 min

Servings

6 eggs

Ingredients

6 large eggs
1/4 cup mayonnaise
1 tsp mustard
1/4 tsp salt
1/4 tsp pepper
Smoked paprika and chopped chives for garnish

Instructions

Place the Instant Pot steam rack in the Instant Pot inner pot and add 1 cup of water. Place the eggs on top of steam rack (you can also use a steamer basket instead of the steam pot). Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 7 minutes.
When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid and remove the eggs with a pair of tongs. Place the eggs in a bowl and fill it with cool water until the eggs are cool enough to handle. Peel the eggs under running water, pat them dry, and then slice the eggs in half lengthwise.
Remove the egg yolks from the whites and place them in a medium bowl, reserving the whites. Add the mayonnaise, mustard, and the salt and pepper to the yolks and mix well.Spoon the egg-yolk mixture back into the egg white halves and sprinkle the tops with smoked paprika and chopped chives. Serve the eggs cold or at room temperature.

Notes