How To Make Instant Pot Deviled Eggs
Let the instant pot do the magic of cooking up these crowd favorite deviled eggs! Serve these well-seasoned treats at your next dinner party.
Serves:
Ingredients
- 6large eggs
- 1cupwater
- 2tbspmayonnaise
- 1tbsp2% milk
- 1tspdill pickle juice
- ⅛tspsalt
- fresh black pepper,to taste
- paprika,for sprinkling
- fresh dill,for garnish
Instructions
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Place a rack in the bottom of the instant pot.
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Pour the water in the pot, then place the eggs on the rack.
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Cook at High pressure on manual for 5 minutes.
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Natural release for 5 minutes, then use quick release.
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Run the eggs under cold running water until cool enough to hold.
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Peel the eggs, then slice in half lengthwise.
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Remove the yolks and transfer them to a medium-sized bowl.
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Add the mayonnaise, milk, pickle juice, salt, pepper, then use a fork to mash well.
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Spoon the filling into each egg white.
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Sprinkle with paprika and dill.
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Serve, and enjoy!
Nutrition
- Calories: 106.87kcal
- Fat: 8.52g
- Saturated Fat: 2.15g
- Trans Fat: 0.02g
- Monounsaturated Fat: 2.77g
- Polyunsaturated Fat: 3.18g
- Carbohydrates: 0.68g
- Fiber: 0.08g
- Sugar: 0.32g
- Protein: 6.40g
- Cholesterol: 188.08mg
- Sodium: 154.40mg
- Calcium: 33.87mg
- Potassium: 77.09mg
- Iron: 0.91mg
- Vitamin A: 81.51µg
- Vitamin C: 0.02mg
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