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Instant Pot Deviled Eggs

instant pot deviled eggs

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Deviled eggs are a snap to fix and cook in the Instant Pot. Serve these tasty stuffed eggs on a bed of lettuce for a delicious snack or appetizer.

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

  1. Pour 1 cup of water into the Instant Pot inner pot.
  2. 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.
  3. 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.
  4. Meanwhile, fill a large bowl with cold water and ice.
  5. 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.
  6. Peel the eggs and slice them in half horizontally.
  7. Scoop the yolks out into a medium bowl and place the white halves on a tray or plate.
  8. 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.
  9. With a teaspoon or small cookie scoop, fill the egg white halves.
  10. 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.