Description
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!
Yield: 6servings | Serving Size: 2deviled egg halves
Ingredients
6large eggs
1cupwater
rack that comes with the Instant Pot
2tablespoonsmayonaisse
1tablespoon2% milk
1teaspoondill pickle juice
1/8teaspoonsalt
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.
Last Step:
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