Yes, You Need a Deviled Egg Bar! Here’s How to Do It
Experience the ease of perfectly pressure-cooked deviled eggs with a twist on classic flavors for your next gathering.
Equipment
- 1 Pressure Cooker for cooking the eggs
- 1 Steaming Rack to keep eggs above water
- 1 Mixing Bowl for mixing yolk filling
Ingredients
Deviled Egg Ingredients
- 6 large Eggs fresh but not too fresh for easier peeling
- ¼ cup Mayonnaise for creamy texture
- 1 teaspoon Dijon mustard for a little zip
- Salt to taste
- Black pepper to taste
- Smoked paprika for garnish and smoky flavor
- Chives chopped fine for fresh pop
- 1 cup Water for pressure cooking the eggs
- Hot sauce or crispy bacon bits optional extras for variety
Instructions
Cooking Instructions
- Pour 1 cup water into the pressure cooker pot and place a steaming rack inside to keep eggs above water.
- Arrange eggs on the rack carefully, ensuring they are not crowded.
- Lock the lid and set the cooker to high pressure for 5 minutes. Allow pressure to build.
- When done, do a quick release to release pressure, then transfer eggs to an ice bath or cold water.
- Peel eggs, halve them lengthwise, scoop yolks into a bowl, then mix yolks with mayo, mustard, salt, and pepper. Fill egg whites with mixture, garnishing with paprika and chives.
Notes
Feel free to adjust flavors by adding herbs or spices to suit your taste. Serve immediately or store in airtight containers.