Deviled Eggs: A Pressure Cooker Spin on a Classic
These pressure cooker deviled eggs are a twist on a classic, offering perfectly cooked eggs with creamy yolk filling and a smoky paprika garnish.
Equipment
- 1 Pressure cooker
- 1 Steamer basket or rack
Ingredients
Main ingredients
- 12 large eggs
- ⅓ cup mayonnaise or use half mayo and half plain Greek yogurt
- 2 tablespoons pickle relish or diced dill pickle
- 1 ½ teaspoons Dijon mustard or yellow mustard
- Salt and freshly ground black pepper to taste
- Paprika for garnish
Instructions
Instructions
- Start by placing your eggs in the pressure cooker’s steamer basket or directly on the rack. Add about a cup of water.
- Seal the lid and set your cooker on high pressure. Start your timer for 5 minutes once cooker hits pressure.
- When timer beeps, do the quick release and transfer the eggs to an ice bath or under cold running water.
- Once cooled, crack and peel shells off the eggs. Slice them in half lengthwise and remove yolks.
- Scoop the yolks into a bowl and mash with mayo, pickle relish, mustard, salt, and pepper until smooth.
- Spoon or pipe the mixture back into the white halves and sprinkle paprika on top.
Notes
These deviled eggs can be stored in the fridge for up to 3 days. For variations, try adding avocados, bacon, or different herbs to the yolk mixture.