Instant Pot Deviled Eggs
User Reviews
4.4
24 reviews
Good
Instant Pot Deviled Eggs
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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!
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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)
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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.
Nutrition Information
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Serving
2deviled egg halves
Calories
104kcal
(5%)
Carbohydrates
0.5g
(0%)
Protein
6.5g
(13%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Cholesterol
187.5mg
(63%)
Sodium
119mg
(5%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Serving | 2deviled egg halves | |
| Calories | 104kcal | 5% |
| Carbohydrates | 0.5g | 0% |
| Protein | 6.5g | 13% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 187.5mg | 63% |
| Sodium | 119mg | 5% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
24 reviews
Good
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