I never really thought about writing this recipe down, but since I got a couple of requests for it, here it is. I most often make deviled eggs around Easter because I think they are by far the best use for all those dyed eggs. They might as well taste delicious instead of sitting in the fridge!
Boil or cook in the Instant Pot:
12 eggs
Instant Pot directions: Put 1 c. of water in the pot and place the eggs on the trivet. Cook at high pressure for 5 minutes, quick release, and immediately put the eggs in ice.
Peel and cut the eggs in half. Set the yolks aside in a bowl. Mash the yolks with a fork with all of the following:
1/4 c. mayo
2 t. mustard
1/4 t. garlic powder
1/8 t. salt
Fill the egg halves with the yolk filling. Sprinkle with paprika to garnish. I love these deviled eggs with Easter dinner. They are the perfect side!
Find other delicious sides here.
A note on the eggs: the older they are, the better they will peel. Pressure cooking them also adds to the ease of this operation. 5 minutes might not seem like enough, but it is! Your yolks should be solid yellow all the way through without any green. If you get green, they’re overcooked and won’t taste as good.
Classic, No Frills Deviled Eggs
Equipment
- pressure cooker
Ingredients
- 12 eggs
- 1 cup water
- 1/4 cup mayonnaise
- 2 teaspoons mustard
- 1/2 teaspoon garlic powder
- 1/8 teaspoon salt
- paprika
Instructions
- Put the water in the pressure cooker and place the eggs on the trivet. Cook at high pressure for 5 minutes, quick release, and immediately put the eggs in ice.12 eggs, 1 cup water
- Peel and cut the eggs in half. Set the yolks aside in a bowl. Mash the yolks with the mayo, mustard, and spices.1/4 cup mayonnaise, 2 teaspoons mustard, 1/2 teaspoon garlic powder, 1/8 teaspoon salt
- Fill the egg halves with the yolk filling. Sprinkle with paprika to garnish.paprika