Deviled Eggs in the Pressure Cooker That You'll Freakin Love
This Classic Deviled Eggs recipe is always a winner, made with simple ingredients including pickle relish, mayonnaise, mustard, salt, and pepper.
Equipment
- 1 Pressure cooker with sealing ring
- 1 Mixing bowl
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 to taste
- freshly ground black pepper to taste
- paprika for garnish
Instructions
Instructions
- Place your 12 eggs in the pressure cooker on a trivet or basket. Add just enough water or broth depth to cover the bottom of the pot.
- Lock the lid down tight and make sure your sealing ring is seated properly.
- Turn on high pressure and set your timer for 5 minutes. When that valve hiss clicks on and your steam cues start, you’re cookin.
- Once the timer beeps, do a quick release by carefully turning the valve.
- Scoop out the eggs and dunk ‘em right in an ice bath.
- Peel your cooled eggs gently, slice ‘em in half lengthwise and carefully remove the yolks into a mixing bowl. Mash those yolks up and add mayo, pickle relish, mustard, salt, and pepper. Mix until smooth then spoon or pipe the mixture back into the egg whites. Sprinkle with a bit of paprika before servin.
Notes
Serve warm with garnish of paprika, or store in the fridge for 2-3 days.