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Instant Pot Deviled Eggs
4.29
from
7
votes
These
Instant Pot Deviled Eggs
are quick and easy, with a creamy egg yolk filling and a hint of paprika on top. Perfect for all of your summer gatherings!
Prep Time:
5
minutes
mins
Cook Time:
15
minutes
mins
Total Time:
20
minutes
mins
Yield:
6
servings
Course:
Snack
Cuisine:
American
Ingredients
6
large eggs
1
cup
water
rack that comes with the Instant Pot
2
tablespoons
mayonaisse
1
tablespoon
2% milk
1
teaspoon
dill pickle juice
1/8
teaspoon
salt
fresh black pepper
(to taste)
paprika for sprinkling
fresh dill
(for garnish)
Instructions
Place the rack in the bottom of the pot. Pour the water in the pot. Place the eggs on the rack.
High pressure on manual 5 minutes.
Natural release 5 minutes then use quick release, then quickly run the eggs under cold running water until cool enough to hold.
Peel the eggs and slice in half lengthwise. Remove yolks and transfer to a medium-sized bowl.
Add the mayo, milk, pickle juice, salt, pepper then use a fork to mash well.
Spoon filling into each egg white. Sprinkle with paprika, dill and serve.
Video
Nutrition
Serving:
2
deviled egg halves
,
Calories:
104
kcal
,
Carbohydrates:
0.5
g
,
Protein:
6.5
g
,
Fat:
8
g
,
Saturated Fat:
2
g
,
Cholesterol:
187.5
mg
,
Sodium:
119
mg
,
Sugar:
1
g
- WW Points:
1