How to make deviled eggs in the Power Pressure Cooker XL

Summer is here and our hens our laying eggs like crazy!! This is my go-to way of making deviled eggs, which is also an easy way to use up the abundance of eggs we having coming in!

What you need to make deviled eggs in the power pressure cooker XL

– 6 eggs

– 1 TBSP mustard

– 1/4 cup miracle whip

– paprika

Supplies:

• Power Pressure Cooker XL
• 2 bowls
• measuring cups
• measuring spoons
• knife spoon

How to make deviled eggs in the power pressure cooker XL

Step One:

Put 1 cup of water in the basin of the power pressure cooker XL insert bowl. Place the steamer tray into the insert. Place eggs CAREFULLY onto the tray. My tray has a tendency to tip over if the eggs are not perfectly balanced.

Step Two:

Place lid on the cooker and close. Verify that the vent is closed. Press the “Rice” button. The pressure cooker will build pressure and then the timer will begin.

Step Three:

Once the timer on the pressure cooker goes off press the “keep warm” button so the yellow light goes off. Set a timer for 6 minutes to let the pressure cooker naturally release. After 6 minutes, use a hot pad to open the vent and let the rest of the steam release. Next, carefully open the cooker away from your face.

Step Four:

Add ice and cold water to a medium sized bowl. Use a pair of tongs to move the eggs from the pressure cooker into the ice bath. Set a timer for 6 minutes. After 6 minutes peel the eggs. I so this by pushing them down firmly on a plate and rolling them back and forth until cracked all over, then tap each end on the plate firmly. The shell should peel off pretty easily at this point. I dip the peeled egg quickly in the ice bath to remove any remaining shell pieces. Repeat with remaining eggs.

Step Five:

Cut the eggs in half length wise. Remove yolks and place in small bowl. Mash yolks using the back of a fork. Stir in mustard and miracle whip until well combined. Use a small spoon and the tip of your finger to scoop filling back into the cut eggs. Be careful not to overfill or you won’t have enough filling for all of the eggs. Sprinkle each egg with paprika. Place in the fridge until ready to serve.

Tips for making these deviled eggs:

Follow your taste buds with this recipe, I make it so often that I typically don’t measure the mustard or miracle whip.

If you want a prettier egg for serving, scoop your filling into a piping bag with a tip and and squeeze it back into the eggs.

These deviled eggs are best served the same day they are made. They tend to get a bit moist after being in the fridge over night. Still edible, but not as delicious.

FAQ about Pressure Cooker Deviled Eggs:

Can I use an Instant Pot instead of the Power Pressure Cooker XL?

Yes! These devices work the same.

Can I use mayonnaise instead of Miracle Whip?

Yes! I know that mayo/miracle can be a bit of a controversy, use whichever you prefer! Miracle whip will have a sweeter flavor though!

Notes from the homestead:

It is July and we are SWIMMING in eggs right now. We pretty much have hard boiled egg in some shape or form in our fridge at all times. I also serve these at every single event or bbq from spring through fall.

Try our other side dish recipes such as:

https://duttonhomestead.com/hot-honey-diced-sweet-potatoes-for-two/

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