When making deviled eggs it’s essential to stick with the classic flavors, but kick it up just a few notches. These have a grainy dijon mustard and a tart relish that makes them just perfect!

As I started to write this post, I was reminded how much I love these deviled eggs so I had to take a break to go throw some more eggs in the Instant Pot before coming back to finish this post.

I think I’ll eventually get to a point in my life where I’ve tried and loved every food, but since I was a pretty picky eater up until college there are still foods that are relatively new to me. Deviled eggs is one of those!

I grew up disliking most things having to do with eggs. I’ve always liked egg whites, but the yolks (and especially hard yolks) is where I’ve drawn the line.

My husband’s family often has deviled eggs at their family gatherings and so last year on Thanksgiving I finally plugged my nose and tried one of them! And then I had another without my nose plugged. And then another, and then another, and then….

The rest is history. I’m hooked!

For all of you who have liked deviled eggs for years, I’m glad to join your party! So, let’s get to the recipe and the reason for WHY you should make deviled eggs using your instant pot.

Using your pressure cooker to cook hard boiled eggs is really a no brainer. I’m really so over peeling hard boiled eggs when the shell fights back and ends up taking half of the white with it. Good news is, the instant pot almost literally makes the shell fall right off. I’m not even exaggerating. The ease in which you can peel a pressure cooked hard boiled egg is amazing.

These are classic flavors that most deviled eggs have, but I made just a few small adjustments that takes them to the next level.

#1. Grainy dijon mustard. So so so good.

#2. Pickle relish over pickle juice. Always and forever.

#3. Smoked paprika over regular.

Those are 3 super easy substitutions to make but what they do to your eggs are next level.

Enjoy these Pressure Cooker Best Deviled Eggs for your next family get together or devour them all in one sitting by yourself! No judgement here!

Pressure Cooker Best Deviled Eggs

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Author: Jessie
Total Time: 15 minutes
Yield: 24 deviled eggs 1x

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Description

When making deviled eggs it’s essential to stick with the classic flavors, but kick it up just a few notches. These have a grainy dijon mustard and a tart relish that makes them just perfect!

Ingredients

Scale

12 eggs
¼ cup mayo (I love Primal Kitchen’s Avocado Oil Mayo **Sold Cheap at Costco!)
2 teaspoons grainy dijon mustard (affiliate)
2 teaspoons yellow mustard
1 tablespoon pickle relish
1 teaspoon sugar
¼ teaspoon salt
Fresh cracked black pepper
¼ teaspoon smoked paprika

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Instructions

Place trivet or steamer basket inside pressure cooker, then add 1 cup of water.
Place eggs on top of trivet, lock lid, and set to high pressure for 5 minutes.
When time is up, let pressure naturally release for 5 minutes, then release all remaining pressure.
Immediately run cold water over your eggs to cool, then peel!
Cut eggs in half lengthwise and carefully remove the yolks, placing them in a mixing bowl.
Add all remaining ingredients to the mixing bowl with the egg yolks, and whip with a fork or a whisk until creamy.
Put filling into a large ziploc bag and cut off the tip, then squeeze filling into each egg white.
Sprinkle with extra paprika if desired!
Eat or store in fridge until ready to serve.