Instant Pot Deviled Eggs
Get ready for the ultimate comfort food with these creamy and delicious Instant Pot Deviled Eggs. Perfectly cooked in the Instant Pot, they’re easy to make and always a hit at gatherings. The rich filling and delightful flavors will keep your guests coming back for more!
Equipment
- Instant Pot
- Peeler
- Chef's Knife
Ingredients
- 6 large eggs
- 1 cup water
- 1 item rack that comes with the Instant Pot
- 2 tablespoons mayonnaise
- 1 tablespoon 2% milk
- 1 teaspoon dill pickle juice
- 1/8 teaspoon salt
- to taste fresh black pepper
- paprika for sprinkling
- fresh dill, for garnish
Instructions
- Place the rack in the bottom of the pot. Pour the water in the pot. Place the eggs on the rack.
- Set the Instant Pot to high pressure for 5 minutes. Once done, let the pressure release naturally for 5 minutes, then use quick release.
- Run the eggs under cold running water until cool enough to handle.
- Peel the eggs and slice in half lengthwise.
- Remove yolks and transfer to a medium-sized bowl.
- Add the mayo, milk, pickle juice, salt, and pepper, then use a fork to mash well.
- Spoon filling into each egg white.
- Sprinkle with paprika and dill before serving.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to three days.
- Freezing: It's not recommended to freeze deviled eggs as the texture will change upon thawing.
- Pairing: Deviled eggs pair wonderfully with fresh veggies, crackers, or a light salad for a complete meal.
- Garnishes: Get creative! Top your deviled eggs with ingredients like chives, crisped herbs, or even sriracha for a kick.
- Make in advance: Preparing these deviled eggs a day ahead allows the flavors to meld, making them even tastier!