Pressure Cooker Deviled Eggs You Gonna 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
Ingredients
Ingredients
- 12 large eggs perfect and fresh from the fridge
- ⅓ cup mayonnaise or switch up to half mayo and half plain Greek yogurt for tang
- 2 tablespoons pickle relish or chopped dill pickles for that zing
- 1 ½ teaspoons Dijon mustard or you can go mellow with yellow mustard
- Salt to taste, gotta balance that flavor just right
- Freshly ground black pepper for a little kick
- Paprika for garnish cause it adds color and just a hint of smoky flavor
Instructions
Instructions
- Place your eggs in the pressure cooker’s basket or on a trivet to keep ‘em outta the water. You want them sitting above about an inch of broth depth in there.
- Close the lid and make sure that sealing ring’s snug and in place. You check for proper lock so no steam sneaks out early.
- Set your pressure to high and cook the eggs for exactly 5 minutes. Trust me on this timing, it’s where the tender pull becomes spot on.
- When timer beeps, don’t rush. You let the pressure go down naturally for 5 minutes so that natural release does its gentle thing.
- Then quick release whatever pressure is left so it’s safe to open now.
- Transfer eggs to an ice bath and chill for 5 to 10 minutes. This cooling keeps the peel from sticking like glue, you’ll peel those eggs easy-peasy.
- Peel your eggs, slice ‘em lengthwise, pop out the yolks and mash ‘em with mayo, relish, mustard, salt, and pepper. Spoon that creamy mix back in the whites and don’t forget to dust on that paprika garnish before serving!
Notes
For a touch of extra flavor, consider adding a small pinch of lemon zest to the filling. Enjoy your deviled eggs with a cold beverage of your choice!