Deviled Eggs Pressure Cooker Recipe
Quick and easy deviled eggs made efficiently using a pressure cooker, packed with savory flavors and creamy texture.
Equipment
- 1 Pressure cooker for cooking eggs
- 1 Metal trivet for placing eggs in the pressure cooker
- 1 Mixing bowl for mixing the yolk filling
Ingredients
Main ingredients
- 12 large eggs fresh from the fridge
- ⅓ cup mayonnaise or half mayo, half plain Greek yogurt
- 2 tablespoons pickle relish or diced dill pickle
- 1 ½ teaspoons dijon mustard yellow mustard works too
- Salt and freshly ground black pepper to taste
- Paprika to sprinkle on top for that color pop
- 1 cup water or broth to create the perfect broth depth
- Optional: a splash of hot sauce if you wanna kick it up a notch
- Optional: chives or green onions to freshen the plate
- Butter or oil to grease your spoon or piping bag for easier filling
Instructions
Instructions
- Pour about 1 cup of water into your pressure cooker bowl. This is your broth depth and it’s just right for steaming those eggs.
- Place the metal trivet in the pot and arrange the eggs in a single layer on top. You want them cozy but not stacking.
- Close the lid and make sure the float valve is in the sealing position. Set the pressure cooker to high pressure for 5 minutes.
- When the timer goes off, use the quick release method to let out steam fast. This stops the cooking so your yolks don’t get dry or tough.
- Carefully remove the eggs and put them into an ice bath for 5 minutes to cool down and make peeling a smooth ride.
- Peel your eggs gently. Slice the eggs in half lengthwise and scoop out the yolks into a bowl. Mash those yolks with a fork real good. Mix in the mayo, pickle relish, dijon mustard, salt, and pepper until smooth. Spoon or pipe this mixture back into your egg whites. Sprinkle paprika on top and you’re ready to serve.
Notes
Serve immediately once prepared for the best taste. Store leftovers in an airtight container and refrigerate for up to 3 days.