Instant Pot Deviled Eggs with Pomegranate Recipe

Ingredients

• 6 large eggs
• 1 cup water
• 1/3 cup mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp dill pickle, minced
• 1 tbsp red onion, diced
• 1/4 tsp pepper
• 1/4 tsp salt
• 1/4 tsp paprika
• parsley stems
• pomegranate seeds

Instructions

1. 1

   Cook Eggs: Place the steamer basket inside the Instant Pot and add the 6 large eggs. Pour 1 cup of water over the eggs. Secure the lid and pressure cook on HIGH for 5 minutes.

2. 2

   Natural Release and Ice Bath: Allow the Instant Pot to naturally release steam after cooking. Once done, carefully remove the eggs with tongs and immediately transfer them to an ice bath to cool completely.

3. 3

   Prepare Eggs: Slice the cooled hard-boiled eggs in half lengthwise and gently remove the yolks. Arrange the egg whites on a serving platter and place the yolks in a small mixing bowl.

4. 4

   Mash Yolks: Using a fork, mash the yolks until they have a coarse, pebble-like texture. Add the mayonnaise a spoonful at a time and mix until you achieve a creamy, lump-free consistency.

5. 5

   Mix Filling: Stir in the Dijon mustard, minced dill pickle, diced red onion, pepper, salt, and paprika until fully combined and flavorful.

6. 6

   Fill Egg Whites: Spoon or pipe the yolk mixture evenly into the hollowed egg whites on the serving tray.

7. 7

   Garnish: Top each deviled egg with one parsley stem and 2 to 3 pomegranate seeds for a festive holiday look.

8. 8

   Serve or Store: Serve immediately or refrigerate until ready to serve, keeping them chilled.