Today is a beautiful day! I’m sharing my Delicious Deviled Eggs, but also participating in an Instant Pot Holiday Blog Hop! Make sure you read all the way down to see the complete list of incredible dishes you can make in your Instant Pot! We’re call this the “Ultimate Instant Pot Holiday Recipes!” Enjoy!!
Is there an Angel and a Devil sitting on your shoulder when it comes to eggs? Some say eggs are bad for you. Others say they are an excellent source of protein. Personally, I am a fan of eggs for a variety of reasons. They are one of the first things I learned to cook. They are a cheap, yet filling, way to make breakfast, lunch or dinner! Eggs are an excellent source of protein. Hard-boiled, they also make great snacks! One of my favorite ways to eat eggs though are these delightfully delicious deviled eggs! Maybe it’s the creamy center or the little bit of spice. I don’t know. What makes them extra easy though is doing them in the Instant Pot!
As we all know, the Instant Pot craze has been consistently building for the past few years. When I got my first Instant Pot, every article I read proclaimed amazingly wonderful, easy to peel, hard-boiled eggs. It was one of the top reasons to buy an Instant Pot. I didn’t believe it. What could a pressure cooker do to eggs that my traditional pot of water on the stove, didn’t do? Let me tell you what I’ve learned: Eggs done in the Instant Pot are not “hard-boiled” but “steamed” to reach their hardened state. The steam gets through the egg shells, lifting them away from the whites, making them peel almost effortlessly. No more losing chunks of egg to sticky shells. All those internet articles were right! Now it’s easy to create beautiful deviled eggs in almost no time, making this a perfect last minute appetizer!
So how do you do it? I have two versions, The Devils Method and the Heavenly Method. Both are simply ways to remember the timing of the recipe.
The Devils Method
The Devil’s Method is 6-6-6. (Get it?) Put all your eggs on the trivet in the inner pot of your pressure cooker. SIDENOTE: In a 6-quart pressure cooker, you can do up to 18 eggs at a time. True story. Go ahead and pile them on top of each other. The more the merrier! Pour 1 cup of water in the bottom of the inner pot. Set your pressure cooker on manual and cook the eggs for 6 minutes, allow a natural release for 6 minutes and then plunge the eggs into an ice water bath for 6 minutes (or longer) to stop the cooking process. See, devilishly easy.
The Heavenly Method
The “Heavenly Method” follows the same directions, but the time is 7-7-7. What’s the difference? Cooking the eggs longer, with a longer release time, makes the yolks harder. Not a lot harder, mind you, but harder. It really comes down to personal preference. Some folks, my youngest son for example, like their eggs done with 5 minutes of cooking time because the yolk is a little softer. Your mileage may vary. Choose the time that works best for YOU. You’re the one who will be eating them after all.
For these eggs, I would suggest the Devils Method, simply because it will make it easier to smash the yolks into a creamy paste. Plus, The Devils Method for Deviled Eggs… yeah, it’s the silly things that make life fun!
I want you to make these eggs. They will make your life easier and totally impress your guests with their perfect goodness.
Delightfully Delicious Deviled Eggs
- December 6, 2018
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Ingredients
- For the hard-boiled eggs
- 1 cup (235 ml) cold water
- 12 large eggs, straight from the refrigerator
- Large bowl of water with ice
- For the deviled eggs
- 12 hard-boiled eggs
- 2/3 cup (160 g) mayonnaise
- 1 tablespoon (6 g) dry mustard powder
- 2 teaspoons (10 ml) hot sauce
- Salt and pepper to taste
- Smoked paprika, for garnish
- Scallions, sliced on the diagonal, green parts only, for garnish
- Dill, for garnish
Directions
- Step 1
- Pour the cold water in the inner cooking pot. Place a steam rack or trivet in the inner pot of your pressure cooker. Place the eggs on the trivet.
- Step 2
- Close and lock the lid, making sure the steam release knob is
- Step 3
- in the sealing position. Cook on high pressure for 6 minutes (depending on how soft or firm you like the yolk). Naturally release the pressure for 6 minutes, then unlock the lid and open it carefully. Turn off the machine.
- Step 4
- Remove the eggs and immediately plunge them into the bowl of ice water to stop the cooking. Let them sit for 6 to 10 minutes. If serving immediately, peel the eggs under running water. Store unpeeled eggs in the refrigerator up to 1 week.
- Step 5
- Peel the hard-boiled eggs and slice in half. Remove the yolks and set aside.
- Step 6
- In the bowl of a food processor, pulse hard egg yolks until they resemble yellow sand. Add the mayonnaise, mustard, and hot sauce. Blend until the mixture is smooth and creamy. If you don’t have a food processor, combine the ingredients in a medium bowl and use a hand mixer to get the desired consistency. Add salt and pepper to taste.
- Step 7
- Fill the hollows of the egg whites with the yolk mix. Sprinkle with smoked paprika and scallions or a little dill to garnish.
You can find this recipe, plus 50 more recipes in my newest Cookbook “The Gluten Free Instant Pot Cookbook.” Even if you aren’t eating gluten-free, the introduction of the book will make you less fearful of your new appliance and all the recipes are flavorful and easy to follow! These Delightfully Delicious Deviled Eggs are a product of the simplicity of using the Instant Pot to create fun dishes your whole family will enjoy.
If you’re looking for even more easy Instant Pot recipe inspiration, I’ve got you covered! I’ve teamed up with a group of 20 bloggers to share with you the best, most delicious, fail-proof Holiday recipes out there! Kind of like a “One Stop Shop” for all your holiday meal needs. There are appetizers, side dishes, breakfasts, main dishes and even a candy recipe for you to explore and enjoy!
Instant Pot Peppermint Cheesecake by TIDBITS
Instant Pot Ham by The Typical Mom
Instant Pot Creamed Spinach by Stay Snatched
Instant Pot Jalapeño Cheddar Corn Bread by Herbivore Cucina
Instant Pot Eggnog Stuffed French Toast by Devour Dinner
Instant Pot Bacon & Herb Scalloped Potatoes by Sweet N Sassy Eats
Pressure Cooker Cranberry Baked French Toast by Pressure Cooking Today
Instant Pot Peanut Clusters by Cooking with Karli
Creamy Instant Pot Green Bean Casserole by Instant Pot Eats
Instant Pot Applesauce by The Butter Half
Instant Pot Cornmeal Dumplings by Enhance Your Palate
Instant Pot Cranberry Meatballs by Life Made Simple
Instant Pot Spinach Artichoke Dip by Happy Healthy Mama
Instant Pot Maple Mustard Turkey Breast by Greens & Chocolate
Instant Pot Garlic & Herb Carrots by Piping Pot Curry
Delightfully Delicious Deviled Eggs by My Imperfect Kitchen
Instant Pot Cranberry Apple Pecan Rice Pilaf by 365 Days of Slow Cooking and Pressure Cooking
Instant Pot White Chocolate Creme Brulee with Candy Cane Sugar Shell by Instant Pot Cooking
Instant Pot Whole Tandoori Chicken by Ministry of Curry
Instant Pot Caramelized Bacon Green Beans by Jenuine Home/Instant Pot Creations
I can’t wait to hear what you’ll be making next in your Instant Pot! Tag me on social media at #MyImperfectKitchen so I can see all your beautiful creations!
Until next time friends, live life deliciously!
I would own an Instant Pot for the hardboiled eggs alone :) . These look so yummy, I’m excited to have them as part of my Christmas spread. Thank you!
Thank YOU for including them! Your peppermint cheesecake looks amazing too! I can’t wait to try it for NYE! XOXO