The hardest part about making this recipe is usually the actual peeling of the eggs—but not with the Instant Pot®. It produces the most peelable eggs, so you won’t have all those pesky gouges in the sides. Note that the cooking time will vary slightly depending on the size of the eggs as well as how fresh they are.
• Hands-On Time: 15 minutes
• Cook Time: 4 minutes
Yields 12 deviled eggs
1 cup water
6 large eggs
3 tablespoons mayonnaise
1 teaspoon yellow mustard
1/2 teaspoon dill pickle juice
2 teaspoons finely diced dill pickles
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
Smoked paprika, for garnish
1 Add water to the Instant Pot® and insert steamer basket. Place eggs on basket. Press the Manual or Pressure Cook button and adjust time to 4 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid. Transfer eggs to an ice bath to stop the cooking process.
2 Peel eggs. Slice each egg in half lengthwise and place yolks in a small bowl. Place egg white halves on a serving tray.
3 Add mayonnaise, mustard, pickle juice, diced pickles, salt, and pepper to the bowl with the yolks. Use a fork to blend until smooth.
4 Spoon or pipe the yolk filling into the egg white halves. Sprinkle with paprika for garnish.