Deviled Eggs
By :Sara Quessenberry and Kate Merker
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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: 0
Rating: 0
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.
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