Instant Pot Deviled Eggs
User Reviews
5
Instant Pot Deviled Eggs
Description
Instant Pot Deviled Eggs rely on pressure cooking to produce uniformly hard-cooked eggs that peel effortlessly. Cooking eggs for 5 minutes at high pressure then plunging them into an ice bath ensures the whites remain tender without overcooking the yolks. The yolks are mashed with creamy ingredients like sour cream and mayonnaise, enhanced by finely chopped chives and onion powder for mild sharpness and herbaceous notes. Salt and pepper balance the flavors.
The filling is piped back into the egg whites, then garnished with more chives and a sprinkle of everything bagel seasoning, which adds a savory mix of sesame, poppy seeds, garlic, and onion to lift the dish. Served cold, these deviled eggs make an easy appetizer or snack with balanced richness and fresh herbal brightness.
Because the eggs are cooked and peeled with minimal fuss in the Instant Pot, preparation is straightforward and yields consistent results. The recipe notes zero BluePlan SmartPoints, suggesting suitability for those tracking that system. Immediate serving is recommended to enjoy the best texture and flavor.
Ingredients
- ½ cup water 118ml
- 1 teaspoon vinegar
- 9 egg whole, large
- 3-4 tablespoons sour cream
- 2 teaspoons mayonnaise
- 2 tablespoons chives plus more for garnish, finely chopped
- ½ teaspoon onion powder
- salt to taste
- black pepper to taste
- 1 teaspoon everything bagel seasoning
Instructions
- Pour water and vinegar in the Instant Pot insert. Next, place eggs into an egg steamer basket and place the basket inside the insert.
- Close lid, lock and turn the valve to the sealing position. Press manual high pressure, and set timer for 5 minutes.
- When cook time is complete, perform a quick pressure release. Then carefully remove the egg steamer basket, and transfer the eggs into a bowl filled with ice and water.
- After 2 minutes, remove the eggs from the ice bath, then gently roll and peel each one.
- Cut each of the eggs in half, scoop out the yolk and place in a small bowl. Set the egg white halves aside.
- Add the remaining ingredients to the bowl with the yolks and mix to combine.
- Then, pace the egg yolk mixture into a plastic bag and seal. Cut off one corner, and gently pipe the mixture into the cavity of each egg white.
- Top your Instant Pot Deviled Eggs with chopped chives, sprinkle with Everything Bagel seasoning, and then serve immediately.
Notes
- Cooking eggs in the Instant Pot for 5 minutes under high pressure ensures easy peeling and consistent doneness.
- Use an ice bath immediately after cooking to stop the cooking process and help loosen the shells.
- The deviled egg filling is creamy with sour cream and mayonnaise, balanced by chives and everything bagel seasoning for flavor.
- Serve the deviled eggs right after assembling for optimal texture and freshness.
- This recipe contains zero BluePlan SmartPoints per serving, useful for those tracking points-based diets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 37 kcal
% Daily Value*
| Calories | 37kcal | 2% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 83mg | 28% |
| Sodium | 37mg | 2% |
| Potassium | 33mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 146IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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