Looking for that go-to appetizer that disappears from the plate in minutes? These aren’t just any deviled eggs; they’re the creamiest, most flavorful bites of heaven you’ll ever make. Thanks to the Instant Pot, the eggs are cooked to perfection and peel like a dream, taking all the guesswork out of the process. The filling is a rich, tangy blend of sour cream, butter, and Dijon mustard that’s simply irresistible. Get ready to be crowned the deviled egg champion at your next gathering!
Ingredients
• 12 large eggs
• 1/4 cup / 55g sour cream
• 2 tbsp / 28g unsalted butter, softened
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp Dijon mustard
• 2 tsp fresh lemon juice
• 1 tsp sea salt, or to taste
Instructions
1. Directions
2. Cook the Eggs: Pour 1 cup of water into your Instant Pot and place the trivet or steaming insert inside. Gently arrange the eggs on the trivet. Secure the lid, set the steam release handle to the ‘SEALING’ position, and cook on high pressure (MANUAL or PRESSURE COOK) for 7 minutes.2. Prepare the Ice Bath: While the eggs are cooking, prepare an ice bath. Fill a large bowl with 4 cups of cold water and 2 cups of ice cubes. This will stop the cooking process and make the eggs easier to peel.3. Quick Release & Chill: Once the timer is up, perform a quick pressure release by carefully moving the steam valve to the ‘VENTING’ position. When the pin drops, open the lid and immediately transfer the hot eggs into the prepared ice bath. Let them cool completely for at least 5-10 minutes.4. Make the Filling: While the eggs cool, create the creamy filling. In a medium bowl, combine the softened butter, sour cream, chopped parsley, Dijon mustard, lemon juice, and sea salt.5. Combine & Pipe: Peel the cooled eggs and slice them in half lengthwise. Gently pop the yolks out and place them into the bowl with the filling mixture. Mash the yolks with a fork, then use a hand mixer or whisk to beat the mixture until it’s light and creamy.6. Fill & Serve: Transfer the yolk mixture to a piping bag fitted with a star tip (or use a small spoon). Pipe the filling generously into the egg white halves. Garnish with a sprinkle of extra parsley or paprika and serve immediately.
Nutritional Information
• Per Serving (3 eggs / 6 halves)
• Calories: 274
• Total Fat: 22.1g
• Net Carbs: 1.8g
• Protein: 17.4g
• Fiber: 0.2g
Pro Tips
• For Perfect Deviled Eggs
• For the easiest peeling, use eggs that are at least a week old. Fresher eggs are notoriously difficult to peel cleanly.
• For an ultra-smooth filling, press the cooked yolks through a fine-mesh sieve before mixing them with the other . This eliminates any lumps.
• If you don’t have a piping bag, a zip-top plastic bag works great! Just fill the bag with the yolk mixture, snip off a small corner, and pipe away.
• You can prepare the components ahead of time. Store the cooked egg whites and the yolk filling separately in airtight containers in the fridge for up to 2 days. Assemble just before serving for the best results.
FAQ
Q: Why should I use an Instant Pot for deviled eggs
A: The Instant Pot cooks the eggs to perfection and makes them peel like a dream, taking all the guesswork out of the process for perfect hard-boiled eggs every time.
Q: Can I make these deviled eggs ahead of time
A: Yes, you can prepare the components in advance. Store the cooked egg whites and the yolk filling separately in airtight containers in the fridge for up to 2 days. Assemble just before serving for the best results.
Q: How do I get an ultra-smooth deviled egg filling
A: For the smoothest possible filling, press the cooked yolks through a fine-mesh sieve before mixing them with the other ingredients. This simple step eliminates any lumps.
Q: What if I don’t have a piping bag
A: A zip-top plastic bag is a great substitute. Simply fill the bag with the yolk mixture, snip off a small corner, and use it to pipe the filling into the egg whites.
