Instant Pot Deviled Eggs
This is the easiest way to get perfectly cooked hard-boiled eggs without guessing on timing. The Instant Pot does all the work and they peel clean every time.
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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.
Notes
Store covered in refrigerator up to 3 days.