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.

📝 Ingredients

• 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
• 1/4 - 1/2 teaspoon (1.25g – 2.5g) sriracha ((adjust to your own spicy preference))
• Ground black pepper and sea salt to taste

👨‍🍳 Instructions

1. 1Make 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. 2Remove 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. 3Make 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. 4Pipe 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. 5Garnish Deviled Eggs: Sprinkle paprika on the deviled eggs, season with ground black pepper and sea salt. Enjoy~