Pressure Cooker Deviled Eggs

Deviled eggs are a delicious treat to make from pressure cooker hard boiled eggs. How about making pressure cooker deviled eggs with the Easter eggs you made in your Instant Pot? Let me show you how make deviled egg filling for this easy appetizer recipe.

 Today’s recipe is a guest post from a long time Barbara Bakes and Pressure Cooking Today reader and friend. Take it away Carol!

How well I remember coloring eggs for Easter. It was always so much fun….but then came the dilemma of what to do with them? Egg salad sandwiches and maybe some southern style potato salad, but what else?

I’ve always loved hard boiled eggs. They’re delicious added to tossed salad, mixed with goodies for our favorite egg salad or presented on a plate as deviled eggs. No matter where we go for a get together, if there’s a plate of deviled eggs on the table, they’re one of the first things to disappear.

I somehow ended up with an over abundance of eggs in the refrigerator this week. It’s been a while since I’ve made deviled eggs, so thought that would be a good way to use them up. I’ve also been wanting to try hard boiling eggs in my Instapot.

After following Barbara’s instructions on how to pressure cook hard boiled eggs, I’ll NEVER cook them on the stove again. It was SO easy-no watching the pot waiting for the water to boil, the eggs peeled like a dream, and when I cut them open, the yolk was cooked perfectly.

My deviled egg recipe is pretty traditional- the yolks are mashed with a little mayonnaise, a touch mustard, plus a pinch of salt and pepper. Once the filling is mixed, I taste and adjust the seasoning to my liking, adding a little more of this and that until it’s just what I want.

Lately, I’ve been substituting Greek yogurt for half of the mayonnaise. I do that a lot with mayonnaise-based recipes. I like the little tang the yogurt adds, and I find the end result to be not as heavy as using just mayonnaise alone.

Where I really have fun is using different kinds of mustard in the egg filling. I keep a good supply of different flavors of mustard on hand at all times. I use them a lot in cooking and we love mustard of all kinds on sandwiches and burgers.

Making Deviled Eggs in an Instant Pot

I started out by cooking 6 eggs in the pressure cooker and made my traditional deviled eggs filling using our favorite mustard-jalapeno.  It gives the filling a nice little kick while not being overly spicy. They’re always a big hit.

My second batch of hard boiled eggs turned into Bacon Barbecue Deviled Eggs. Traditional yellow mustard was my choice this time, along with a touch of our favorite barbecue sauce, mayonnaise and Greek yogurt.  I cooked and finely chopped a few strips of bacon, used half in the filling and the rest was sprinkled over the top of each filled egg half.

Bob is a deviled egg lover and was SO happy to see a plate of them on the counter.  He always enjoys the jalapeno ones and REALLY loved the Bacon Barbecue ones-so do I. That little hint of barbecue sauce adds a background smokiness along with the bacon which sends the filling into a whole new dimension of deliciousness.

Deviled eggs are a tasty way to use up those leftover colored eggs, and with all the different mustards on the market, flavor possibilities are only limited by one’s imagination.

Thanks so much for the opportunity to guest post, Barbara. It’s always so much fun to share with your readers,

Carol

How to Make Deviled Eggs:

• See my pressure cooker hard boiled eggs recipe for instructions on cooking the eggs.

Zesty Deviled Eggs & Bacon Barbecue Deviled Eggs

Yield: 12 eggs

Print Recipe

Ingredients:

Zesty Deviled Eggs

• 6 hard boiled eggs
• 1 1/2 Tbsp. plus 1 tsp. mayonnaise
• 1 1/2 Tbsp. plus 1 tsp. low fat Greek yogurt
• 1 1/2 tsp. jalapeno mustard
• 1/4 tsp. onion powder
• Kosher salt and freshly ground black pepper to taste
• Paprika for sprinkling over the tops

Bacon Barbecue Deviled Eggs

• 6 hard boiled eggs
• 3-4 slices bacon
• 1 Tbsp. mayonnaise
• 1 Tbsp. low fat Greek yogurt
• 1 1/2 tsp. yellow mustard
• 2 tsp. barbecue sauce (your favorite brand-we like Sweet Baby Ray’s)
• 1/4 tsp. onion powder
• 1/8 tsp. garlic powder
• Kosher salt and freshly ground black pepper to taste

Directions:

Zesty Deviled Eggs

Slice each hard boiled egg in half and place the yolks in a medium bowl. Mash the yolks with a fork. Add the mayonnaise, Greek yogurt and jalapeno mustard. Use a hand mixer to beat the ingredients together until the mixture is smooth. Stir in the onion powder, then season to taste with kosher salt and pepper. I always go by taste with the filling. If I think it needs a little more mustard, I add a little more once everything is mixed. If it looks a little dry, I’ll add a touch more mayonnaise or yogurt. So much depends on the size of the eggs that are used. This recipe is based on large eggs. Any mustard works great in this too. Choose the flavor you like.

Spoon or pipe the yolk mixture into the hollow of each egg white half. Sprinkle the tops lightly with paprika.

Bacon Barbecue Deviled Eggs

Cook the bacon in a large skillet until crisp. Drain the slices on paper towels. When cooled, chop finely and set aside.

Slice each hard boiled egg in half and place the yolks in a medium bowl. Mash the yolks with a fork. Add the mayonnaise, Greek yogurt, yellow mustard and barbecue sauce. Use a hand mixer to beat the ingredients together until the mixture is smooth. Stir in the onion powder and garlic powder, then season to taste with kosher salt and pepper. Stir in half of the finely chopped bacon.

Spoon or pipe the yolk mixture into the hollow of each egg white half. Sprinkle the top of each with the remaining chopped bacon.

Thanks so much Carol for sharing your recipes!

Can you believe I’ve never made deviled eggs? How about you? What’s your favorite way to make deviled eggs?