These deviled eggs are a classic recipe, but with a twist in preparation. We’re going to show you how to whip these up in an Instant Pot! These eggs are creamy, easy to peel, and ready to the devil in about 20 minutes. You won’t need anything special for your Instant Pot, just the included steamer basket. If you want to quickly hard cook a bunch of eggs for egg salad, then make sure you check out the egg salad recipe for a technique to eliminate egg peeling completely. Just make sure that you follow the timing exactly to avoid green egg yolks. I let these release for 6 minutes before opening it once, and the yolks had already started turning color. If you want to cook it a bit more cautiously, then reduce the cook and release times to 4 minutes each. If you want something really special then try adding ingredients from our other deviled egg recipes like this bacon version, or this marinated style. Yields 6 servings of Instant Pot Deviled Eggs

1. INSTANT POT
DEVILED EGGS
RECIPE
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2. The Preparation
12 large eggs
¾ cup mayonnaise
1 tablespoon dijon
mustard
Salt and pepper to taste
Smoked paprika to taste
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3. The Execution
1. Place the steam rack inside of the
Instant Pot then add the eggs. Pour
over 1 cup of water then close the
lid. Set to pressure cook for 5
minutes, and ensure that the valve is
sealed.
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4. 2. After the cooking time has
been completed, allow to
naturally release for five minutes
before manually opening up the
Instant Pot. Do this by setting the
valve to release, then twist the
lid open once you hear the pin
drop.
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5. 3. Run the eggs
under cool water
for a few minutes.
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6. 4. Remove all of the
shells.
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7. 5. Cut the eggs in
half then separate
the yolks into a
separate bowl.
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8. 6. Add the mayonnaise,
and dijon mustard. Mix
well, then add salt and
pepper to taste. Mix
again.
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9. 7. Scoop the egg filling into
the egg white shells. Top
with smoked paprika.
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10. This makes a total of 6
servings of Instant Pot Deviled
Eggs. Each serving comes out
to be 321.5 Calories, 30.1g
Fats, 1g Net Carbs, and 12.1g
Protein.
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