Deviled eggs are a luxurious take on the humble egg. And they are a snap to make, if only you can get hard boiled eggs to peel. Enter the Instant Pot… In the Instant Pot we steam the eggs under pressure for only 5 minutes, then plunge into cold water. And the results are easy-to-peel evenly-cooked eggs every time, without having to babysit the stove.
These Ranch-flavored Deviled Eggs are made with homemade ranch dressing and a little prepared mustard, then garnished with freshly snipped chives if you choose. Bacon bits would also be a delicious garnish for these pretty little bites.
If you don’t have an instant pot, just hard-cook your eggs any way that you choose.
Hard Cooked 'Boiled' Eggs in the Instant Pot
Ingredients
- 6 eggs or as many as you choose (more will not increase cooking time)
- 1 cup filtered water or the amount your Instant Pot recommends as the minimum to bring to pressure.
Instructions
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Pour 1 cup water in the bottom of the Instant Pot.
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Set trivet in the Instant Pot.
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Place eggs carefully on the trivet, using a steamer basket if you are cooking more than will easily fit.
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Set Instant Pot to Manual --> 6 Minutes
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Allow Instant Pot to come to pressure and cook.
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When timer goes off, quick release the Instant Pot (set to vent).
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Fill a bowl that will hold all your eggs with cold water. I like to do this in the sink so I can easily drain and re-fill with cold water again to quickly cool the eggs. This keeps the eggs from getting the greenish tinge to the outside of the yolk.
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Once you can release the lid, open and use tongs or a ladle to plunge hot eggs into cold water.
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After 5 minutes, pour off most of the water and add more cold water to continue cooling.
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Your eggs are now ready to peel! Gently tap on the counter or a cutting board, and peel the shell off under a little running water.
- 6 Hard-Cooked Eggs (see above)
- 1/4 cup Homemade Ranch Dressing ([url href=”https://healthhomeandhappiness.com/creamy-homemade-ranch-dressing-with-dried-chives.html” target=”_blank”]recipe[/url])
- 1-2 tablespoons prepared yellow or brown mustard
- Optional: Fresh chives and/or crumbled bacon to garnish
- Slice hard-cooked eggs in half lengthwise.
- Pop out the yolks by gently applying pressure to the outside of the egg white where the yolk is.
- Place yolks in a small bowl or sandwich-size zip-top bag.
- Add homemade ranch dressing to the yolks.
- If using a bowl, mash yolks with a fork. If using a zip-top bag, press out air, close, and then mash yolks with your hands (this is a great activity for kids).
- Add mustard as needed to get the consistency of pudding.
- Use a tea spoon to spoon yolk mixture into the indents in the egg whites. If you are using a zip-top bag, cut off the corner of the bag (just a small triangle- about 1/3 inch from the tip) and pipe into the egg whites.
- Snip chives finely with scissors over the deviled eggs to garnish, and/or sprinkle with crumbled bacon.
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A lot of good stuf to eat have fun.
I was wondering if you have to let this come to room temperature to use in the recipies?