Deviled Eggs Made Easy in Your Pressure Cooker

This Classic Deviled Eggs recipe is always a winner, made with simple ingredients including pickle relish, mayonnaise, mustard, salt, and pepper.

Prep Time 15

Cook Time 10

Total Time 25

Course Soup

Cuisine Mexican

Servings 12 pieces

Calories 89 kcal

1 Pressure cooker check sealing ring is in place and that float valve moves freely
1 Mixing bowl
1 Fork

12 large eggs grab fresh or older ones but older peel easier
⅓ cup mayonnaise or use half mayo and half plain Greek yogurt
2 tablespoons pickle relish sweet or dill, your call
1 ½ teaspoons Dijon mustard adds subtle spice, but you can use yellow if preferred
Salt and freshly ground black pepper season to taste
Paprika for garnish, adds tiny smoky hint

Place the 12 large eggs carefully in the pressure cooker pot. Gotta stack 'em nice so they don’t crack.
Add 1 cup water — the steam is what cooks your eggs perfectly in this gadget.
Pop on the lid, check sealing ring is seated well, and lock in place. Look for that float valve to be down before heat.
Turn the cooker on high pressure. The float valve will pop up as steam fills the pot; that’s your steam cue.
Set timer for 5 minutes hard boil under pressure. Stay close, cause once timer ends, do quick release carefully to stop cooking fast.
Open the lid after float valve drops and remove eggs quickly, dropping them into your ice water bath for about 5 minutes. This cools them down and stops that yolk from overcooking.
Peel the eggs — the shells should come off super easy. Slice each egg in half lengthwise, pop yolks into mixing bowl.
Mash yolks with fork, add mayo, pickle relish, mustard, salt, and pepper. Mix till creamy. Fill whites with your yolk mix, sprinkle paprika, and you’re ready to snack or serve.

Store stuffed deviled eggs in an airtight container in the fridge — keep them chilled and fresh for up to 4 days.