Curry Deviled Eggs
These tasty deviled eggs are flavored with curry powder and some lemon juice. Top them with chives or chopped cilantro.
- Prep Time: 12
- Cook Time: 4
- Total Time: 16 minutes
- Yield: 12 servings 1x
- Category: Hard-Boiled Eggs, Eggs
Ingredients
Scale
- 12 large eggs
- 1/3 to 1/2 cup mayonnaise (or to taste)
- 1 teaspoon yellow mustard (or to taste)
- 1 tablespoon red onion (finely chopped)
- 1 tablespoon celery (finely chopped)
- Kosher salt (to taste)
- Black pepper (to taste)
- Paprika (to taste)
- Optional: shredded lettuce
Instructions
- Pour 1 cup of water into the Instant Pot inner pot.
- Place a trivet—or specialized egg holder—in the Instant Pot and arrange the eggs on it. Stack with another trivet or egg holder as necessary.
- Lock the lid in place and turn the valve to the sealing position. Choose the pressure cook or manual button (high pressure) and set the time for 5 minutes.
- Meanwhile, fill a large bowl with cold water and ice.
- When the time is up, let the pressure come down naturally for 5 minutes and then carefully turn the valve to the venting position. Transfer the eggs to the ice water and let them stand for a few minutes, or until they are cool enough to handle.
- Peel the eggs and slice them in half horizontally.
- Scoop the yolks out into a medium bowl and place the white halves on a tray or plate.
- Mash the yolks with about 1/3 cup of mayonnaise, mustard, red onion, and celery. Taste and add salt and pepper, as needed. Add more mayonnaise if desired.
- With a teaspoon or small cookie scoop, fill the egg white halves.
- Sprinkle the deviled eggs with paprika and arrange them on a bed of shredded lettuce or greens, if desired. The lettuce will keep them from tipping.
Find it online: https://classic-recipes.com/curried-deviled-eggs/