Deviled Eggs
Deviled eggs are a timeless favorite, perfect for any gathering or as a simple snack. With creamy filling and a hint of tanginess, they're a crowd-pleaser that's surprisingly easy to make. In this recipe, you will learn how to whip up a batch of classic deviled eggs that are sure to disappear fast!
Servings: 12
Calories: 110kcal
Equipment
- Pressure Cooker
Ingredients
- 12 boiled Eggs
- ¼ Cup mayonnaise
- 3 teaspoons yellow mustard
- 1 Tablespoon sweet pickle juice
Instructions
- Boil eggs in Instant Pot.
- Remove eggs from the ice bath, peel them, and slice them in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg white halves on a plate.
- Mash the yolks with a fork and add the mayonnaise, yellow mustard, and sweet pickle juice. I usually add pickle juice a teaspoon at a time until I have the flavor just right. Add salt to taste if desired. Stir everything together until it's smooth.
- Spoon the deviled egg mixture back into the hole of each egg white. Sprinkle paprika on top for garnish.
Nutrition
Serving: 1g | Calories: 110kcal | Carbohydrates: 1g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 188mg | Sodium: 124mg | Potassium: 66mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 264IU | Vitamin C: 0.01mg | Calcium: 26mg | Iron: 1mg