Deviled Eggs
By :Sara Quessenberry and Kate Merker
Print Recipe
Votes: 4
Rating: 4
Rate this recipe!
Course Breakfast
Cuisine Modern
Difficulty Easy
Browse Category Breakfast
Duration 15-30 min
Diet Paleo
Cooking Technique Pressure Cook
Main Ingredient Eggs, Mayonnaise, Mustard
Prep Time 20 minutes
Cook Time 6 minutes
Servings
12 pieces
Ingredients
  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/8 tsp freshly ground black pepper
Toppings
  • crumbled cooked bacon
  • chopped fresh herbs
  • sliced scallion or green beans
  • ground spices such as cumin
  • curry powder
  • smoked paprika
Course Breakfast
Cuisine Modern
Difficulty Easy
Browse Category Breakfast
Duration 15-30 min
Diet Paleo
Cooking Technique Pressure Cook
Main Ingredient Eggs, Mayonnaise, Mustard
Prep Time 20 minutes
Cook Time 6 minutes
Servings
12 pieces
Ingredients
  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/8 tsp freshly ground black pepper
Toppings
  • crumbled cooked bacon
  • chopped fresh herbs
  • sliced scallion or green beans
  • ground spices such as cumin
  • curry powder
  • smoked paprika
Votes: 4
Rating: 4
Rate this recipe!
Instructions
  1. Insert the steam rack into the Instant Pot® and add 1 1/2 cups water. Place 6 small canning jar rings or metal cookie cutters (any shape will work as long as the egg can sit inside) on the steam rack and place an egg in each one (this will keep them from rolling around).
  2. Lock the lid. Press [Manual] and cook on low pressure for 6 minutes.
  3. Use the “Quick Release” method to vent the steam, then open the lid. Immediately transfer the eggs to a bowl of ice water to cool.
  4. In a medium bowl, whisk together the mayonnaise, lemon juice, mustard, and pepper.
  5. Peel the eggs and slice them in half lengthwise. Scoop the yolks into the mayonnaise mixture and mash to combine. Spoon the mixture into the whites and sprinkle with desired toppings.
9 replies
  1. TheAtomicMommy
    TheAtomicMommy says:

    6 minutes on low pressure was not even close for my eggs to be hard boiled. They came out still runny half way through. It also seems like the amount of mayo and lemon juice called in the recipe was too much. I will probably not use this recipe again without heavy modifications.

  2. Jgreenhood
    Jgreenhood says:

    Atomic mommy, I think you did something wrong? It came out perfect for me. I did have to add more may but I did it as an egg salad instead.

  3. Momshar413
    Momshar413 says:

    Made them and was do easy. Wasnt sure about pressure cooker or steamer but i used steamer. Perfect eggs.

  4. James Wedding
    James Wedding says:

    My name is James the egg recipe turned out exactly right. Are used pressure cooker and then poultry for 6 minutes. So cool.

  5. Bedette
    Bedette says:

    I always cook for 6 minutes on HIGH pressure (in a steam basket) and works great every time!

  6. MsKnittyLots
    MsKnittyLots says:

    First time for me to pressure cook hard “boiled” eggs. They were perfect. Even peeled perfectly. From start (setting up the Instant Pot and getting the eggs out) to finish (taking a bite of the egg), apprximately 30 minutes! Cannot beat that!

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