Classic Deviled Eggs Pressure Cooker Recipe
Deviled eggs are hard boiled eggs where the yolk is mixed with a blend of creamy, tangy, and smoky flavors topped with a sprinkle of paprika.
Equipment
- 1 Pressure Cooker for cooking eggs evenly
Ingredients
Main Ingredients
- 6 large eggs classic deviled egg base
- 3 tablespoons mayonnaise for creamy, smooth filling
- 1 teaspoon Dijon mustard adds a little zing
- 1 teaspoon apple cider vinegar for a tangy twist
- Kosher salt a pinch or two
- Ground black pepper just enough to taste
- Paprika for garnish
- Cold water for the ice bath
Instructions
Instructions
- Place the eggs in your pressure cooker pot covered with cold water.
- Seal the lid and set your cooker on high pressure for about 5 minutes.
- Release the steam quickly. Transfer the eggs to an ice bath to cool for 5 minutes.
- Peel and slice each egg in half lengthwise. Remove yolks to a bowl and mash.
- Add mayonnaise, mustard, vinegar, salt, and pepper to yolks and mix until smooth.
- Spoon or pipe yolk mixture into egg whites and sprinkle with paprika.
Video
Notes
Store in an airtight container in the fridge for up to 2 days. Add a pinch of cayenne for heat.