Makes 12 deviled eggs


  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. Dijon mustard
  • 1/8 tsp. freshly ground black pepper
  • Optional toppings: crumbled, cooked bacon; chopped, fresh herbs; sliced scallions or green beans; and, ground spices such as cumin, curry powder or smoked paprika


    Insert the steam rack into the Instant Pot® and add 1 1/2 cups water. Place 6 small canning-jar rings or metal cookie cutters (any shape will work as long as the egg can sit inside) on the steam rack and place an egg in each one (this will keep them from rolling around).

    Lock the lid. Press [Manual] and cook on low pressure for 6 minutes.

    Use the "Quick Release" method to vent the steam, then open the lid. Immediately transfer the eggs to a bowl of ice water to cool.

    In a medium bowl, whisk together the mayonnaise, lemon juice, mustard and pepper.

    Peel the eggs and slice them in half lengthwise. Scoop the yolks into the mayonnaise mixture and mash to combine. Spoon the mixture into the whites and sprinkle with desired toppings.

    From Instant Pot® Electric Pressure Cooker Cookbook, by Sara Quessenberry and Kate Merker, Text © 2017 by Sara Quessenberry and Kate Merker, Photography © 2017 by Quarto Publishing Group. Used by permission from the publisher, Race Point Publishing, an imprint of Quarto Publishing Group,

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