Classic Deviled Eggs

By: Instant Pot Holiday Cookbook by Heather Schlueter

Classic Deviled Eggs
cuisine icon Cuisine
Modern
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Diet
Low Carb, Low Fat
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Remove the eggs from the Instant Pot as soon as the pressure has been released. Leaving them in any longer can result in overcooked eggs."]
cuisine icon Keywords
6 eggs, breakfast, contributed, cook 7 min, easy, eggs, 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 icon Prep Time
10 min
cook icon Cook Time
7 min

serving icon 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.
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