{"id":5109,"date":"2020-04-04T22:37:49","date_gmt":"2020-04-05T04:37:49","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=5109"},"modified":"2022-06-05T09:09:11","modified_gmt":"2022-06-05T15:09:11","slug":"pressure-cooker-deviled-eggs","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-deviled-eggs\/","title":{"rendered":"Pressure Cooker \/ Instant Pot Deviled Eggs"},"content":{"rendered":"\n

These Instant Pot Deviled Eggs<\/strong> transform perfect hard-boiled eggs into a flavor-packed appetizer perfect for spring. Whip hard-boiled egg yolks with Greek yogurt, mustard, and mayonnaise into a crowd-pleasing deviled egg filling. <\/em><\/p>\n\n\n\n

\"Overhead<\/figure><\/div>\n\n\n\n

Deviled eggs are a timeless dish. There seems to always be a tray of homemade deviled eggs at every get-together I attend. <\/p>\n\n\n\n

Made popular in the 1950s, it’s no wonder why this retro dish hasn’t gone out of style! They\u2019re are packed with flavor, filling, and incredibly easy to make with just a few ingredients!<\/p>\n\n\n\n

This Instant Pot Deviled Egg<\/strong> recipe was developed by our dear friend Carol, and we use it all the time. Once you see how easy it is, I bet you will too!<\/p>\n\n\n\n\n\n\n\n

\"Pinterest<\/figure><\/div>\n\n\n\n

Update: <\/em><\/strong>Since Carol provided us with this recipe years ago, we haven’t been able to get enough of these zesty Instant Pot Deviled Eggs. I\u2019ve updated the post with new how-to instructions to help you be the star of the show next time you bring these to a party. <\/p>\n\n\n\n

How to Make Instant Pot Deviled Eggs<\/h2>\n\n\n\n

This deviled egg recipe will work in any brand of electric pressure cooker<\/strong>, including the Instant Pot<\/a>, Ninja Foodi<\/a>, or Power Pressure Cooker XL<\/a>.<\/p>\n\n\n\n

\"Grey<\/figure><\/div>\n\n\n\n

Carol was first inspired to make Instant Pot Deviled Eggs<\/strong> after trying my simple recipe for perfect Instant Pot hard-boiled eggs<\/a>. As she put it, <\/p>\n\n\n\n

\u201cI\u2019ll NEVER cook eggs on the stove again. It was so easy\u2013\u2013no watching the pot waiting for the water to boil, the eggs peeled like a dream, and when I cut them open, the yolk was cooked perfectly.\u201d<\/em><\/p><\/blockquote>\n\n\n\n

The next day, she turned her hard-boiled eggs into these zesty and flavorful deviled eggs to serve as an appetizer. <\/p>\n\n\n\n

\"Close<\/figure><\/div>\n\n\n\n

To prepare your hard-boiled eggs for the filling, it\u2019s best to start with chilled eggs. As described in my hard-boiled egg post, I always plunge my freshly cooked eggs into an ice bath after removing them from the pressure cooker. This stops the cooking process and cools them down so they\u2019re easier to peel.<\/p>\n\n\n\n

\ud83d\udca1 Tip: <\/strong>Cold eggs are much <\/em>easier to slice in half cleanly. I recommend making the hard-boiled eggs the day before you make your deviled eggs to ensure they\u2019re fully chilled. <\/p>\n\n\n\n

To cut hard-boiled eggs cleanly, use a sharp knife<\/a> (affiliate link). Have a clean dishtowel nearby to wipe the blade clean of any yolk that might stick. Gently slice through the eggs from top to bottom in a single knife cut, if possible. Wipe the blade clean, then repeat.\u00a0<\/p>\n\n\n\n

\"Close<\/figure><\/div>\n\n\n\n

Zesty Instant Pot Deviled Egg Filling Recipe<\/h2>\n\n\n\n

This recipe is a classic deviled egg filling, with some extra flavorful ingredients. <\/p>\n\n\n\n

As always, you\u2019ll start with the hard-boiled egg yolks. Use a fork to mash the yolks. (Don\u2019t worry about mashing them too much, as you\u2019ll use a hand mixer later to make the filling nice and smooth.) <\/p>\n\n\n\n

Then, add mayonnaise, Greek yogurt, and seasoning to the egg yolks. I like the combination of both mayonnaise and yogurt, which adds tang and moisture without overpowering the yolk flavor. <\/p>\n\n\n\n

The Secret Ingredient for Deviled Eggs<\/h3>\n\n\n\n

Until I met Carol, I pretty much exclusively used traditional mustard in my eggs. However, Carol keeps a nice selection of fun and flavorful mustard varieties<\/a>, and she’s inspired me to change things up a bit! <\/p>\n\n\n\n

Her favorite for deviled eggs is a jalape\u00f1o mustard, which adds a zesty kick to the filling. However, Dijon, classic yellow, and other flavors would also be delicious. <\/p>\n\n\n\n

Let me know what you like to use in the comments!<\/strong><\/p>\n\n\n\n

\"Overhead<\/figure><\/div>\n\n\n\n

Mix all of the filling ingredients together with a hand mixer if you have one. If not, a whisk will work. You want the filling to be smooth, soft, and fluffy. <\/p>\n\n\n\n

\ud83d\udca1 Tip:<\/strong> Be careful not to overmix, as the filling can turn gummy. <\/p>\n\n\n\n

Before you start filling your deviled eggs, taste and adjust the filling. It might need more zesty flavor from mustard. Or, if you find your filling a bit dry, add more mayo and\/or yogurt. And as always, add salt and pepper to taste. <\/p>\n\n\n\n

\"Overhead<\/figure><\/div>\n\n\n\n

How to Fill and Serve Beautiful Instant Pot Deviled Eggs<\/h2>\n\n\n\n

There are several different ways to fill and serve your flavor-packed Instant Pot Deviled Eggs. <\/strong><\/p>\n\n\n\n

I love the delicate and festive look you get from a pastry bag fitted with a star tip. It\u2019s beautiful and easier than it looks! <\/p>\n\n\n\n