Instant Pot Southern Deviled Eggs
Description
These Instant Pot Southern Deviled Eggs deliver perfectly cooked, easy-peel eggs in just 5 minutes, then get filled with a creamy, tangy mixture of mayo, mustard, and sweet pickle relish. It's the classic Southern party appetizer made foolproof — ready start to finish in under 30 minutes.
Ingredients
- 6 large eggs
- 3 Tbsp mayonnaise, Duke's preferred
- 1½ Tbsp sweet pickle relish
- 1 tsp yellow mustard
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp paprika, for garnish
- 12 sweet gherkin slices, for garnish (optional)
Instructions
- Pour 1 cup cold water into the Instant Pot and place the trivet inside. Arrange eggs on the trivet.
- Lock the lid, set valve to sealing, and pressure cook on High for 5 minutes.
- Allow 5 minutes natural release, then quick-release remaining pressure.
- Transfer eggs immediately to an ice bath for 5 minutes.
- Peel eggs and slice in half lengthwise. Gently remove yolks into a bowl.
- Mash yolks with a fork until smooth. Stir in mayo, relish, mustard, salt, and pepper until creamy.
- Pipe or spoon filling into each egg white half.
- Garnish with paprika and a sweet gherkin slice. Chill 30 minutes before serving.
Equipment
- Instant Pot
- Large Mixing Bowl
Notes
Notes
- Use the 5-5-5 method (5 min pressure / 5 min natural release / 5 min ice bath) for easy-peel eggs every time.
- Make up to 24 hours ahead; add paprika garnish just before serving.
- For an ultra-smooth filling, press yolks through a fine-mesh sieve before mixing.
Nutrition
Serving: 1ServingCalories: 125kcalCarbohydrates: 2gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 189mgSodium: 349mgPotassium: 76mgFiber: 0.1gSugar: 1gVitamin A: 335IUVitamin C: 1mgCalcium: 30mgIron: 1mg