As a kid a lot of us dreaded dressing up for holiday get together and were forced to talk to family members we had never met; one thing never let us down, and that was the food. Endless serving trays and bowls filled with our favorite foods that we don’t get to get on a regular basis.
Perfectly glazed turkey, with a mountain of mashed potatoes, your grandma’s secret homemade gravy, and of course; Deviled Eggs.
Who would have ever imagined such a simple recipe would become so popular across the world. A hard-boiled egg is split in half and mixed with mayonnaise, pepper, smoked paprika, vinegar, bacon, cayenne, onion, and yellow mustard.
This Deviled Egg recipe changes the game by cooking your eggs in your Instant Pot. Quick, easy, and painless; resulting in the best hard-boiled eggs to easily peel. Boiling takes so much time and you have to pray you left your eggs in the boiling water long enough for the shell to come off without tearing your egg to pieces.
This recipe isn’t just for parties! Spice up lunch or dinner by sharing your family’s favorite holiday appetizer and watch these half-moons disappear.
Can I substitute the mustard?
In traditional Deviled Egg recipes, you use yellow mustard and grain mustard so if you opt to use something different you are totally welcome to. Just check the amount you include depending on the spiciness of your mustard. If your family likes a kick then spicy mustard is right up your alley.
How long do these last in the fridge?
You want to eat your delicious Deviled Eggs within four days of making them ensure freshness throughout. Store them in an air-tight container; preferably an egg holder so your filling does not slide out.
Here is what you need to make your Deviled Eggs!
12 large eggs
2 tbsp colemans yellow mustard (you can substitute for spicy mustard or dijon)
½ C Mayo
1 small yellow onion, finely diced
1 C 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
1 C water
Let’s put together your Deviled Eggs!
Place a trivet into the instant pot and pile your eggs onto the trivet
Pour 1 C of water into the instant pot
Manual high pressure for 5 minutes
Natural release for an additional 5 minutes
Release steam and place eggs in a ice bath and allow to sit for 45 minutes before removing shells
Cut the eggs lengthwise and place the yolk into a medium bowl
Mash the egg yolk then combined the finely diced onion and bacon crumble
Mix in the mayo, yellow mustard, salt, crushed black pepper, cayenne pepper, smoked paprika and apple cider vinegar
Mix until combined
Spoon mixture into the egg whites
Top with dried parsley or chives
Place into the fridge until ready to eat
How many could you eat?!
- 12 large eggs
- 2 tbsp colemans yellow mustard
- ½ C Mayo
- 1 small yellow onion, finely diced
- 1 C 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 C water
- Place a trivet into the instant pot and pile your eggs onto the trivet
- Pour 1 C of water into the instant pot
- Manual high pressure for 5 minutes
- Natural release for an additional 5 minutes
- Release steam and place eggs in a ice bath and allow to sit for 45 minutes before removing shells
- Cut the eggs lengthwise and place the yolk into a medium bowl
- Mash the egg yolk then combined the finely diced onion and bacon crumble
- Mix in the mayo, yellow mustard, salt, crushed black pepper, cayenne pepper, smoked paprika and apple cider vinegar
- Mix until combined
- Spoon mixture into the egg whites
- Top with dried parsley or chives
- Place into the fridge until ready to eat