As a kid, many of us dreaded dressing up for holiday gatherings and making small talk with distant relatives. Yet, the food spread always made it worthwhile. Among the perfectly glazed turkey, piles of mashed potatoes, and grandma’s secret gravy, Deviled Eggs were a constant delight that never failed to steal the show.
Deviled Eggs have become a worldwide favorite despite their simple ingredients – a hard-boiled egg split in half and mixed with mayonnaise, pepper, smoked paprika, vinegar, bacon, cayenne, onion, and yellow mustard. This recipe takes your Deviled Eggs to the next level by using an Instant Pot to cook the eggs, resulting in perfectly boiled eggs that are easy to peel.
Why You’ll Love This Deviled Egg Recipe
- Quick & Easy: Instant Pot cooking method for hassle-free hard-boiled eggs.
- Enhanced Flavor: Spices like smoked paprika and cayenne give these eggs an extra kick.
- Perfect for Any Occasion: Not just for parties, these Deviled Eggs are great for everyday lunches or dinners.
- Family Favorite: Share your family’s holiday appetizer tradition with a new twist.
Ingredient Notes
- 12 large eggs
- 2 tbsp Coleman’s yellow mustard (substitute with spicy mustard or Dijon)
- ½ cup mayonnaise
- 1 small yellow onion, finely diced
- 1 cup crumbled bacon
- 1 tsp kosher salt
- 1 tsp crushed black pepper
- ¼ tsp ground cayenne pepper
- 1 tsp apple cider vinegar
- ¼ tsp smoked paprika
- Instant Pot
- 1 cup water
How to Make Deviled Egg Recipe
Step 1: Pressure Cook Eggs
Place a trivet in the Instant Pot, add eggs, pour water, cook on high pressure for 5 minutes, then natural release for 5 minutes before transferring eggs to an ice bath.
Step 2: Prepare Filling
Remove yolks, mash them, combine with onions and bacon. Add mayo, mustard, salt, pepper, cayenne, paprika, and vinegar. Mix well.
Step 3: Fill the Eggs
Spoon the filling into egg whites, top with parsley or chives, and refrigerate until ready to serve.
Storage Options
For best freshness, consume Deviled Eggs within four days of making. Store in an airtight container in the refrigerator to prevent the filling from sliding out.
Variations and Substitutions
- Spicy Mustard: Substitute yellow mustard with a spicier variety for an extra kick.
- Vegetarian Option: Skip the bacon for a vegetarian-friendly version.
- Pickled Onions: Add pickled onions for a tangy twist.
- Avocado Mayo: Use avocado mayo for a healthier alternative.
What to Serve With Deviled Eggs
- Crunchy Green Salad: A fresh salad with a zesty vinaigrette pairs well with the creamy Deviled Eggs.
- Fruit Platter: Refresh your palate with a colorful array of fresh fruits.
- Crispy Crostinis: Toasted bread slices make a delightful accompaniment to these flavorful eggs.
- Iced Tea: Cool down with a refreshing glass of iced tea.
Frequently Asked Questions
Can I Substitute the Mustard?
Yes, feel free to use different types of mustard based on your preference for spiciness. Adjust the quantity accordingly to suit your taste.
How Long Do Deviled Eggs Last in the Fridge?
Enjoy your Deviled Eggs within four days to ensure maximum freshness. Store them in airtight containers, ideally designed to hold eggs securely.
After preparing this Deviled Egg recipe, expect a delightful blend of creamy, savory, and slightly spicy flavors in every bite. The eggs will disappear quickly, making them a crowd-pleasing appetizer for any occasion. Serve them with pride and watch your family and guests enjoy every mouthful.
Deviled Eggs
Equipment
- Instant Pot
Ingredients
Large eggs
- 12 large eggs
Deviled Egg Filling
- 2 tbsp yellow mustard substitute with spicy mustard or Dijon
- 1/2 cup mayonnaise
- 1 small yellow onion finely diced
- 1 cup crumbled bacon
- 1 tsp kosher salt
- 1 tsp crushed black pepper
- 1/4 tsp ground cayenne pepper
- 1 tsp apple cider vinegar
- 1/4 tsp smoked paprika
Instructions
- Place a trivet in the Instant Pot, add eggs and water. Pressure cook for 5 minutes then natural release for 5 minutes. Transfer eggs to an ice bath.
- Remove yolks, mash them, and combine with onions and bacon. Add mayo, mustard, salt, pepper, cayenne, paprika, and vinegar. Mix well.
- Spoon the filling into egg whites, top with parsley or chives, and refrigerate until ready to serve.