Instant Pot Deviled eggs are a treat in our house, and making them perfectly in the Instant Pot is so quick and easy, it will amaze you.
Usually, when I buy eggs, I only buy a dozen because there are only two of us and I don’t want them to go bad before we have a chance to eat them. We have a produce truck that comes to our neighborhood and he has milk, eggs, fruits, and vegetables on his truck. Our grocery store is almost a mile away, so we are very happy the vegetable man comes round with his goods. I bought 18 eggs because he only had the tray of 18. What do you do with 18 eggs? Why you make Deviled Eggs, of course.
Why use the Instant Pot for Deviled Eggs?
Let me tell you, the *Instant Pot is great for this job. I was a little leary of a pressure cooker doing a good job of keeping the yolks in the middle of the whites as when boiling them, they tend to settle on the bottom and you have one white that is very thin, and the other half quite fat. Even worse, sometimes the white is so thin that it breaks and the person holding it gets a handful of egg yolk. That’s not fun or entertaining.
Well, surprise, the Instant Pot, because the eggs are not moving around, the yolks don’t settle to the bottom, they are right in the center where they should be. They are perfectly cooked, nice and yellow and fluffy.
How to Make Pretty Instant Pot Deviled Eggs
To keep eggs from overcooking and turning green, I boil them for 2 minutes then let them sit in the hot water for 20 minutes. If you don’t have an Instant Pot, this is the way to go because they will be perfectly done. This the Passive Cooking Method in action.
Instant Pot Deviled Eggs for Easter
Here’s another fun thing. If you want to decorate eggs naturally, you can wrap onions skins around them, or even silk ties for very interesting patterns. The good thing about using the Instant Pot to do this is you can set it and forget it. It’s something we do every Easter season as we celebrate rebirth and renewal.
Piping Egg Yolks
I like to pipe the egg yolks into the whites. I think it makes a very nice presentation. If you want to do this, after attaching the end and coupler, put the piping bag in a tall glass so you can easily fill it. You will probably find you have a little of the stuffing still in the bag after filling all the whites. That’s okay, you worked hard, it’s for you – cook’s treat.
FAQ
Why should I use the Instant Pot to make deviled eggs instead of boiling them on the stove?
When you boil eggs on the stovetop, the eggs move around in the water, which causes the yolks to settle to one side. That gives you one thin white and one thick white — and sometimes the thin side breaks entirely. In the Instant Pot, the eggs sit still, so the yolks stay centered exactly where they should be.
How do I keep the yolks from turning green?
Green yolks happen when eggs are overcooked. If you’re not using an Instant Pot, bring the water to a boil, cook for 2 minutes, then take the pot off the heat and let the eggs sit in the hot water for 20 minutes. This passive cooking method finishes the eggs gently without overcooking them.
Can I use the Instant Pot to make naturally dyed Easter eggs?
Yes! Wrap onion skins around the eggs before cooking for natural color, or use silk ties for more intricate patterns. The Instant Pot is ideal for this because you set it and walk away.
What’s the best way to fill deviled eggs so they look nice?
Pipe the yolk filling in using a piping bag. Put the bag in a tall glass to hold it open while you fill it — it makes the process much easier. You’ll likely have a little filling left over when you’re done. That’s the cook’s treat.
How many eggs should I buy if I’m making deviled eggs?
One dozen gives you 24 halves, which is a reasonable amount for a small gathering. If your egg source only sells by the tray of 18 like a produce truck, even better — deviled eggs disappear fast.
Let’s Make Instant Pot Deviled Eggs
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Deviled Eggs in the Instant Pot
Tips from the Chef
Equipment
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Ingredients
- 10 Eggs, large
- 1 cup water
- ¼ cup Mayonaise
- ⅛ teaspoon *dry mustard
- ¼ teaspoon Salad Magic Seasoning Mix
- ¼ teaspoon Aleppo pepper
- 1 teaspoon Chives, chopped
- 1 teaspoon paprika
Instructions
- 10 Eggs, 1 cup waterPut the rack into your Instant pot, then put the eggs and 1 cup of water. Put the Pressure Cook to 5 minutes. Use the natural release method for about 5 minutes, then use quick release if the button has not gone down yet.
- Have a colander ready in your sink and take the eggs out using tongs. They will be very, very hot.
- Run them under cold water.
- Have your serving dish ready and a mixing bowl.
- Peel the eggs under the cold water. using the water to push the shells away. Again, be careful because they will still be pretty hot.
- Cut the eggs in half and use a small spoon to put the yolks in the mixing bowl and the whites on the serving tray.
- 1/4 cup Mayonaise, 1/8 teaspoon dry mustard, 1/4 teaspoon Aleppo pepper, 1/4 teaspoon Salad Magic Seasoning MixBreak the egg yolks up using either a potato masher or a fork. Mix the egg yolks with the mayonnaise, Aleppo pepper, and mustard. Taste for seasoning.
- You can pipe the egg yolks into the whites or use a small spoon and spoon the yolks in.
- When all the whites have been stuffed, put them in the refrigerator to cool completely, about 30 minutes.
- 1 teaspoon Chives, 1 teaspoon paprikaBefore serving, sprinkle them with chopped chives and paprika.
