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Instant Pot Deviled Eggs

4.38 from 8 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

Cook Time: 15

Total Time: 20

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: 2deviled egg halves, Calories: 104kcal, Carbohydrates: 0.5g, Protein: 6.5g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 187.5mg, Sodium: 119mg, Sugar: 1g

- WW Points: 1

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