Easy Peel Instant Pot Deviled Eggs
Equipment
- Pastry bag
- Steamer Basket
Ingredients
- 8 lg eggs
- 1 cup water
- ¼ cup mayo
- 1 tsp Dijon mustard (optional)
- ½ tsp white vinegar (optional)
- Garnishes: paprika, chives, and dill
Instructions
- If you have a perfect egg time already figured out, please use that. Otherwise, you can do the typical 5-5-5 method.
- Place trivet in pot and place eggs on the trivet. Alternatively, you can put eggs in a mesh steamer basket and place that in the pot. Add one cup of water. Place lid on pot and set your valve to Sealing if your model requires that.
- Set Pressure Cook time for 5 min and let your eggs do a 5 min NPR. Then manually release the rest of the steam and quickly place your eggs into an ice bath or a a cold water bath that you have set up while your eggs were cooking.
- If you want to try the easy-peel method, then dump water out of your stainless steel liner. Place cooled eggs in the bottom of the pot. Put the silicone lid on the pot and shake, with some vigor maybe 12-16 shakes. You can hear it, it will sound crunchy at first, then turn to thuds. The shells practically fall off.
- Finish peeling eggs and rinse well so eggs are free of any shell debris.
- Cut eggs in half and pop out all the yolks leaving the whites for filling.
- Place all yolks in a small mixing bowl and add your mayo and mustard. Mash with a fork until smooth. Season with salt and pepper if desired. If you like them tangy add a touch of vinegar.
- Fill pastry bag with yolk mixture and pipe into egg whites. If you don't have a pastry bag, you can fill a ziplock bag with yolk mixture and cut off the bottom corner for easy piping.
- Garnish eggs with dill and paprika or cayenne. Chives are a nice touch as well.
Tried this recipe?Let us know how it was!
My egg time depends on which model I am using, but typically I do my eggs on the trivet with 1 cup water, 2 min HP and 7 NPR. Then a cold water bath for a minute or so. Make sure you use the egg time that works for you! (5-5-5 seems to work for a lot of people)
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Easy Peel Instant Pot Deviled Eggs
Servings: 8 servings
Equipment
- Pastry bag
- Steamer Basket
Ingredients
- 8 lg eggs
- 1 cup water
- ¼ cup mayo
- 1 tsp Dijon mustard (optional)
- ½ tsp white vinegar (optional)
- Garnishes: paprika, chives, and dill
Instructions
- If you have a perfect egg time already figured out, please use that. Otherwise, you can do the typical 5-5-5 method.
- Place trivet in pot and place eggs on the trivet. Alternatively, you can put eggs in a mesh steamer basket and place that in the pot. Add one cup of water. Place lid on pot and set your valve to Sealing if your model requires that.
- Set Pressure Cook time for 5 min and let your eggs do a 5 min NPR. Then manually release the rest of the steam and quickly place your eggs into an ice bath or a a cold water bath that you have set up while your eggs were cooking.
- If you want to try the easy-peel method, then dump water out of your stainless steel liner. Place cooled eggs in the bottom of the pot. Put the silicone lid on the pot and shake, with some vigor maybe 12-16 shakes. You can hear it, it will sound crunchy at first, then turn to thuds. The shells practically fall off.
- Finish peeling eggs and rinse well so eggs are free of any shell debris.
- Cut eggs in half and pop out all the yolks leaving the whites for filling.
- Place all yolks in a small mixing bowl and add your mayo and mustard. Mash with a fork until smooth. Season with salt and pepper if desired. If you like them tangy add a touch of vinegar.
- Fill pastry bag with yolk mixture and pipe into egg whites. If you don't have a pastry bag, you can fill a ziplock bag with yolk mixture and cut off the bottom corner for easy piping.
- Garnish eggs with dill and paprika or cayenne. Chives are a nice touch as well.
