Instant Pot® Deviled Eggs
Servings: 4
Calories: 249kcal
Equipment
- Instant Pot
- Measuring Spoon
- Knife
- Cutting Board
- Medium bowl
- Rubber Spatula
Ingredients
- 8 Eggs
- 0.25 cup Mayonnaise
- 1 tsp White Vinegar
- 0.125 tsp Salt
- 0.125 tsp Ground Black Pepper
- 0.125 tsp Paprika
- 1 tsp Fresh Chives
Instructions
- Place the eggs on the Instant Pot® trivet or inside a steamer basket. Add 1 cup of water to the Instant Pot® bowl and put the eggs (on the trivet or in the basket) inside the Instant Pot®. Close the lid and seal, setting the steamer valve to “seal”. Press the “Manual” button and set the timer for 5 minutes on high pressure. When the timer goes off, indicating the Instant Pot® cooking time is completed, let the pressure naturally release from the Instant pot for 5 minutes (that means don’t touch it for 5 minutes!). Then, very carefully push the steamer valve open to release the remaining pressure. Remove the eggs and refrigerate for at least 2 hours.
- Carefully remove the shells from the eggs and rinse to ensure all the pieces of shell are gone. Cut the eggs in half and place the yolks in a medium bowl. Set the whites on a tray or plate that you will be serving the deviled eggs on.
- Add the mayonnaise, vinegar, salt, pepper and paprika to the bowl with the egg yolks and use a spatula to mix everything together well.
- Place the yolk mixture in a piping bag fitted with a star piping tip and squeeze the filling into the center of the egg whites where the yolk use to be. Try to make it nice and pretty! Sprinkle with the fresh chopped chives and extra paprika and serve!
