Instant Pot Deviled Eggs
Make creamy & rich Easy Instant Pot Deviled Eggs (Pressure Cooker Deviled Eggs) with a tad spicy twist! Our crowd-pleasing go-to party appetizer. Budget-friendly, simple & delicious.
- Prep time
- 9 min
- Cook time
- 21 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 - 8 large eggs
- 1 cup (250ml) cold water
- Paprika
- 2 tablespoons (30g) full fat mayonnaise
- 1 tablespoon (15ml) extra-virgin olive oil
- 1 teaspoon (5g) dijon mustard
- 1 teaspoon (5ml) white vinegar
- ¼ - ½ teaspoon (1.25g – 2.5g) sriracha ((adjust to your own spicy preference))
- Ground black pepper and sea salt to taste
Instructions
- 1
Make Instant Pot Hard Boiled Eggs: Place 1 cup of cold water and a steamer basket in Instant Pot. Place 6 - 8 large eggs on the steamer basket. Close the lid. Pressure cook at Low Pressure for 12 minutes + Quick Release. Open the lid carefully. Peel the eggs under cold running tap water. Then stop the cooking process by submerging the eggs in a cold water bath for roughly 5 minutes.
- 2
Remove Egg Yolk: Slice the cooled hard boiled eggs in half. Carefully separate all the yolks from the egg whites in a small mixing bowl. Set aside the egg whites on a plate. Smash the yolks with a fork.
- 3
Make Deviled Dressing: Add 2 tbsp (30g) mayonnaise, 1 tbsp (15ml) extra-virgin olive oil, 1 tsp (5g) Dijon mustard, 1 tsp (5ml) white vinegar, and ¼ - ½ tsp (1.25g – 2.5g) Sriracha to the smashed egg yolks. Mix well. Taste and season with sea salt & ground black pepper if necessary.
- 4
Pipe Deviled Dressing: Place the dressing mixture in a small ziploc bag, cut a small corner with a pair of scissors. Then, pipe the dressing mixture into the egg whites.
- 5
Garnish Deviled Eggs: Sprinkle paprika on the deviled eggs, season with ground black pepper and sea salt. Enjoy~