How to Make Deviled Eggs In an Instant Pot
Tackling this appetizer is easier than you think!
This probably goes without saying, but eggs are super versatile (like, can be eaten in 50 different ways, versatile!). And one variation that we here at Food Network hold close to our hearts is the deviled egg. Sliced in half and filled with a creamy, mustard-and-mayo-packed filling, this bite-sized treat is typically served as an Easter appetizer — but we think it’s a snack fit for any gathering. We get it, though, this dish is a true labor of love. It takes some work to hard boil, peel and halve each egg then pipe in a delicious filling. But, if we had a hack for you that could cut back on both preparation and work, would that convince you to take these treats from a once-a-year indulgence to a staple party item? We think that answer should be yes.
So what’s this hack, you ask? It obviously starts with the Instant Pot (you should have known, right?). This catch-all kitchen appliance is truly the best way to take any stressful meal and transform it into an instant (sorry, we couldn’t resist) success. While the IP can't make two dozen deviled eggs for you, it can sure speed up the process. In this instance, it comes in handy as the fastest way to hard boil your eggs. Food Network’s foolproof method insures creamy yolks and a clean, easy peel — and it only takes 5 active minutes! Rather than spending nearly 30 minutes hard boiling the old-fashioned way, you can spend all that extra time doing whatever your heart desires (like maybe making one of these 30-minutes dishes!). You’re not only saving time with this hack, but you’re also ensuring a foolproof result. After transferring your cooked eggs to an ice bath and letting them sit for five minutes, you’ll be left with eggs that practically fall out of the shell and a yolk at ideal consistency — no more guesswork involved!
Now onto the fun part: The deviled egg. Ree Drummond’s recipe has amassed nearly 50 five-star reviews with reviewers praising it for the traditional flavor and exceptional texture (the addition of chopped pickles really gives it a great crunch!). Another classic recipe, Trisha Yearwood’s variation, is a fan-favorite, calling for very similar ingredients to Ree’s but substituting the chopped pickles for sweet pickle relish. That, along with a combination of mayonnaise, yellow mustard and paprika are guaranteed to take your yolks from boring to delicious.
Once you’ve got the classic base down, you can take your deviled eggs to the next level with the wide variety of recipes the Food Network has to offer. For instance, if you want your deviled eggs to be less of an appetizer and more of a side dish, we suggest this Deviled Egg Macaroni Salad (pictured above). An obvious combination, classic deviled eggs and macaroni salad join forces to make a new iconic side dish you'll serve at backyard barbecues for years to come. Our macaroni salad is flavored with carrots, celery and red onion — with a kick from paprika, chives and yellow mustard. With the addition of the eggs, you’re sure to have a crowd-pleaser.
Whether you’re left with some extra deviled eggs after a party or are just looking to revamp a classic app, deep-frying is your solution. Coated in panko and garnished with parsley, this recipe for Fried Deviled Eggs is a simple way to add a wow-factor to any party spread.
If you’re feeling fancy, we recommend Anne Burrell’s Truffled Deviled Eggs — because everything is better with with truffle. Duh.
While deep frying and adding mayonnaise is delicious and all, we understand that it’s not always the healthiest option. But don’t worry, we’ve got you covered on that front, too! For a healthier deviled egg, we recommend swapping your typical filling with dips you probably haven’t considered before — think mango guacamole and hummus! These recipes prove you don’t have to sacrifice flavor in the name of a health-conscious meal.
If the option for faster preparation and a plethora of delicious recipes can’t convince you to make this appetizer a regular part of your diet, we don’t know what will.