Instant Pot Deviled Eggs
When it comes to making deviled eggs, I keep my ingredients pretty classic, but I love adding little pickle juice to my the yolks for a pop of flavor! Making hard boiled eggs in the Instant Pot will give you perfect, easier to peel eggs every time.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
vegetarian
pescatarian
- 1 cup water
- fresh black pepper to taste
- 1/8 teaspoon salt
- 6 large eggs
- 1 tablespoon 2% milk
- fresh dill for garnish
- 1 teaspoon dill pickle juice
- rack that comes with the instant pot
- 2 tablespoons mayonaisse
- paprika for sprinkling
- Carbohydrate 3.12330159524393 g
- Cholesterol 425.545833331181 mg
- Fat 13.2132947541798 g
- Fiber 0.00854930588934157 g
- Protein 12.6715058332588 g
- Saturated Fat 3.57926465237219 g
- Serving Size 1 1 serving (147g)
- Sodium 211.206798553595 mg
- Sugar 3.11475228935458 g
- Trans Fat 1.81416131932028 g
- Calories 181 calories
Place the rack in the bottom of the pot. Pour the water in the pot. Place the eggs on the rack.High pressure on manual 5 minutes.Natural release 5 minutes then use quick release, then quickly run the eggs under cold running water until cool enough to hold.Peel the eggs and slice in half lengthwise. Remove yolks and transfer to a medium-sized bowl.Add the mayo, milk, pickle juice, salt, pepper then use a fork to mash well.Spoon filling into each egg white. Sprinkle with paprika, dill and serve.
