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Deviled Eggs in the Instant Pot

Make these deviled eggs quickly in the Instant Pot, great for appetizers, snacks or lunch with a salad.
Course Appetizer, Lunch or Appetizer, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Cooling 30 minutes
Total Time 40 minutes
Servings 10
Calories 153kcal

Equipment

Ingredients

  • 10 large Eggs
  • 1/4 cup Mayonaise
  • 1/8 teaspoon dry mustard
  • 1/4 teaspoon Aleppo pepper
  • 1 teaspoon Chives chopped
  • 1 teaspoon paprika

Instructions

  • Put 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.
  • Break 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.
  • Before serving, sprinkle them with chopped chives and paprika.

Nutrition

Calories: 153kcal | Carbohydrates: 3g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 620mg | Sodium: 144mg | Potassium: 161mg | Sugar: 1g