Ingredients (~18 deviled eggs, 6-8 servings)
- 18 eggs
- 1 1/2 cups cold water
- 1/2 cup real mayonnaise
- 2 tsp Dijon mustard
- 1/4 tsp onion powder
- 1/4 tsp salt (or more to taste)
- Pinch of ground black pepper
- Paprika for sprinkling
Cook the Eggs in the Instant Pot
Add 1 cup of cold water to your 6-quart Instant Pot or 1 1/2 cups if using an 8-quart.
Place the eggs on a tiered trivet or layer them on the regular trivet that came with your Instant Pot. If you’re using the original trivet, add it to the pot before placing the eggs on top.
Set the valve to “sealing” and cook on manual pressure for 4 minutes.
Let the pot do a natural pressure release for 5 minutes, then switch the valve to “venting” for a quick release. Once the pin drops, open the lid tilting it away from your face.
Ice Bath and Peel the Eggs
While the eggs are cooking, prepare an ice bath with ~24 ice cubes in a large bowl and 2-3 cups of cold water.
Remove the eggs with tongs and place them directly into the ice bath. Let them sit for 5 minutes.
After 5 minutes, get two bowls ready – one for shells, one for peeled eggs. Use the back of a spoon to crack the entire surface of each egg, then peel a small section of shell. Wedge the spoon under the shell and use it to separate the shell from the egg.
Rinse and pat the peeled eggs dry before moving on.
Make the Filling
In a medium bowl, mix together the mayonnaise, Dijon mustard, onion powder, salt, and black pepper until smooth.
Cut all eggs in half and remove the yolks. Add the yolks to the bowl with the mayonnaise mixture.
Mash the yolks with a fork until they’re broken down and smooth, then fold everything together until completely combined.
The mixture will be thick but should be smooth without any lumps.
Fill and Serve
Either spoon the filling back into the egg white halves or use a piping bag with a wide tip – the mixture is pretty thick so you’ll need room.
Sprinkle with paprika and cover. Chill for 1-2 hours before serving if you can wait.
The eggs will keep covered in the fridge for up to 3 days.
Instant Pot Deviled Eggs
Ingredients
Ingredients (~18 deviled eggs, 6-8 servings)
- 18 eggs
- 1 1/2 cups cold water
- 1/2 cup real mayonnaise
- 2 tsp Dijon mustard
- 1/4 tsp onion powder
- 1/4 tsp salt or more to taste
- Pinch ground black pepper
- Paprika for sprinkling
Instructions
- Add 1 cup cold water to 6-quart Instant Pot or 1 1/2 cups for 8-quart.
- Place eggs on trivet, set valve to sealing, and cook on manual pressure for 4 minutes.
- Natural release for 5 minutes, then quick release.
- While eggs cook, prepare ice bath with 24 ice cubes and 2-3 cups cold water.
- Transfer eggs to ice bath with tongs and let sit 5 minutes.
- Crack eggs with back of spoon, wedge spoon under shell to peel, then rinse and pat dry.
- Mix mayonnaise, Dijon mustard, onion powder, salt, and pepper in medium bowl.
- Cut eggs in half, remove yolks, and add to mayonnaise mixture.
- Mash yolks with fork until smooth and fold together until combined.
- Spoon or pipe filling into egg white halves.
- Sprinkle with paprika, cover, and chill 1-2 hours before serving.
