Deviled Eggs

By: Donna Kelly

Deviled Eggs
cuisine icon Cuisine
Modern
cuisine icon Course
Appetizer, Picnic, Side Dish, Snack
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
12 eggs, appetizer, contributed, cook 12 min, Donna Kelly, easy, egg recipe, egg recipes, eggs, extra-virgin olive oil, garnishes, insta pot egg recipe, instant pot egg recipe, instant pot eggs, instant pot recipe, less than 15 min, mayonnaise, modern, mustard, picnic, prep 5 min, pressure cook, salt and pepper, side dish, snack, water

prep icon Prep Time
5 min
cook icon Cook Time
12 min

serving icon Servings
12 Eggs
Ingredients
  • 1 cup water
  • 6 large eggs
  • 2 tbsp. mayonnaise
  • 1 tbsp. extra-virgin olive oil
  • 2 tsp. mustard
  • Salt and pepper, to taste
  • Garnishes, to taste
Instructions
  • Pour the water into Instant Pot®. Place a wire trivet into the pot and arrange the eggs on top of trivet. Place the lid onto the pot and lock it into place to seal. Press the Egg or Manual/Pressure Cook setting, or cook on High Pressure for 8 minutes. Quick release the pressure. Peel the eggs while running them under cold water and then place them into in a bowl of very cold water to chill.
  • Cut the eggs in half lengthwise, then remove the yolks, placing them into a small bowl. Add the mayonnaise, oil, and mustard and mash together until very smooth. Season with salt and pepper. Fill the egg whites with the yolk mixture and top with desired garnishes. Chill until ready to serve.
Notes
  • Variations:
    Spicy Asian Style: Replace the oil with Sriracha sauce. Top with sesame seeds.
    California Style: Replace mayonnaise with mashed ripened avocado. Top with crumbled bacon.
    South of the Border Style: Replace oil with hot sauce, of choice. Top with a thin slice of jalapeño pepper.
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