Instant Pot Deviled Eggs: Easy Recipe in 15 Minutes
Perfectly cooked hard-boiled eggs filled with a creamy, tangy mixture using an Instant Pot. Ready in 15 minutes with no guesswork. Ideal for appetizers, meal prepping, or snacks.
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Servings: 12 servings
Calories: 85kcal
Ingredients
- 12 large egg whites
- 4 large egg yolks
- 1 cup mayonnaise (vegetarian)
- 3 tablespoons Greek yogurt
- 1 tablespoon yellow mustard
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon paprika (to taste)
- 1 additional raw egg yolk (optional, for milder flavor)
Instructions
- Place 1 cup water in the Instant Pot. Gently place up to 12 large eggs in a single layer in the pot.
- Close the lid, set valve to sealing, and select 'Egg/Steam' mode for 10 minutes.
- Quick-release pressure, let eggs sit in hot water 5 minutes, then transfer to ice bath for 5 minutes.
- Peel cooled eggs, slice in half lengthwise. Remove yolks to a bowl.
- Mix yolks with mayonnaise, Greek yogurt, mustard, vinegar, salt, and red pepper flakes until smooth.
- Fork-mash mixture into egg whites and sprinkle with paprika.
Notes
For extra tanginess, substitute 1 tbsp Greek yogurt with 1 tbsp buttermilk or halal soy sauce.
Cool completely before refrigerating up to 2 days.
Serves best at room temperature.
Cool completely before refrigerating up to 2 days.
Serves best at room temperature.
Nutrition
Serving: 1g | Calories: 85kcal | Carbohydrates: 1g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 165mg | Sodium: 500mg | Sugar: 1g