Instant Pot Deviled Eggs
Servings: 6 Servings
Ingredients
- 1 cup water
- 6 large eggs
- ¼ cup white onion finely chopped
- ¼ cup dill pickle finely chopped
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Paprika for garnish
Instructions
- Place 1 cup of water into the Instant Pot, and add the trivet. Place eggs on the trivet.1 cup water, 6 large eggs
- Close the lid, and press the manual (pressure cook) button. Adjust the time to 5 minutes. After the time is up, allow a natural release for 5 minutes. Then, open the valve to release any remaining pressure.
- Use tongs to remove the eggs, and place in an ice bath for 5 minutes.
- After the eggs have been in the ice bath for 5 minutes, peel them, and cut in half longways. Carefully, remove the yolks.
- Place the yolks in a separate bowl, and mash with a fork. Add the pickles, onions, mayonnaise, mustard, salt, and pepper. Mix until combined.¼ cup white onion, ¼ cup dill pickle, 3 tablespoons mayonnaise, 1 tablespoon Dijon mustard, ¼ teaspoon salt, ¼ teaspoon ground black pepper
- Use a spoon or piping bag to fill each halved egg white with the yolk filling. Garnish with smoked paprika and chives.
- Serve immediately.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 half eggs (1 whole egg). Actual calories will vary.
Nutrition Facts
Instant Pot Deviled Eggs
Serving Size
2 egg halves
Amount per Serving
Calories
116
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
10
%
Trans Fat
0.03
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
3
g
Cholesterol
167
mg
56
%
Sodium
282
mg
12
%
Potassium
83
mg
2
%
Carbohydrates
1
g
0
%
Fiber
0.3
g
1
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
255
IU
5
%
Vitamin C
1
mg
1
%
Calcium
33
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
