Classic Deviled Eggs Pressure Cooker Recipe
Deviled eggs are hard boiled eggs where the yolk is mixed with mayonnaise, mustard, vinegar, salt and pepper. The little sprinkle of paprika on top is the perfect finishing touch.
Equipment
- 1 Skimmer for getting eggs in and out of boiling water
Ingredients
Main ingredients
- 6 large Eggs fresh from the fridge
- 3 tablespoons Mayonnaise to make yolks creamy and smooth
- 1 teaspoon Dijon mustard brings a little hint of sharpness to the yolk mix
- 1 teaspoon Apple cider vinegar adds just the right tanginess
- Kosher salt to taste
- Ground black pepper to taste
- Paprika for garnish
- Water to fill the pot about an inch or so
Instructions
Instructions
- Place your 6 large eggs in your pressure cooker pot and cover them with water, about an inch over the eggs.
- Lock the lid and set the pressure cooker on medium-high heat until the float valve pops up.
- Cook eggs for 5 minutes at high pressure.
- Perform a slow release of pressure.
- Transfer eggs to an ice bath for 5 minutes to stop cooking.
- Peel and slice eggs, removing yolks and mixing with mayo, mustard, vinegar, salt, and pepper.
- Fill egg whites with yolk mixture and garnish with paprika.
Video
Notes
Refrigerate deviled eggs in an airtight container lined with paper towel for freshness up to 3 days. Don't fill the egg whites till just before serving if prepped early, to keep whites from getting soggy.