Deviled eggs are one of those things that I cannot pass up. They make for an adorable appetizer and are always a sure-fire crowd pleaser. Now how about we get the deviled egg experience with none of the artistry of having to slice the eggs, scoop out the yolks, devil them and then pipe them back into the hollowed-out egg halves? I like how you think because we’re going to give this the super quick, scrumptious, and hassle-free Deviled Egg Salad treatment. And since hard-boiling eggs in the Instant Pot is the only way I’ll do it these days, it’s so easy to make, it’s sinful.
Watch The Video!
Pressure Cook The Eggs
The Ice Bath
The Best Way To Peel A Hard-Boiled Egg
Bring Out The Devil In The Egg
Chill Out
The Taste Test
Instant Pot Deviled Egg Salad
Deviled eggs are one of those things that I cannot pass up. They make for an adorable appetizer and are always a sure-fire crowd pleaser. Now how about we get the deviled egg experience with none of the artistry of having to slice the eggs, scoop out the yolks, devil them and then pipe them back into the hollowed-out egg halves? I like how you think because we're going to give this the super quick and hassle-free Deviled Egg Salad treatment. It's so easy and delicious to make, it's sinful.
Ingredients
- 8 large eggs (see Jeff's Tips)
- 1/2 cup mayonnaise (see Jeff's Tips)
- 1/4 cup Thousand Island Dressing
- 1 tablespoon Dijon mustard (like Grey Poupon)
- 2 tablespoons sweet relish
- 1 teaspoon smoked or regular paprika, divided
Optional Mix-ins:
- 1/4-1 teaspoon cayenne pepper
- 1/4-1 teaspoon red pepper flakes
- 1-2 ribs celery, diced
- Salt (celery salt especially), to taste (start with 1/4 teaspoon)
- Pepper, to taste (start with 1/4 teaspoon)
Instructions
- Add 1 cup of water to the Instant Pot and lay in a trivet or silicone sling. Gently rest the eggs on it. Secure the lid, move the valve to the sealing position and hit Pressure Cook or Manual at High Pressure for 6 minutes. Once done, allow a 5-minute natural release (meaning you do nothing for 5 minutes), followed by a quick release. (NOTE: If the pin on the lid drops early where all the steam will have released on its own without requiring a quick release, still wait the full 5 minutes to remove the lid).
- Carefully place the hot eggs in an ice water bath for 90 seconds. Take each egg and gently smash it on a hard, smooth surface and gently roll it around until the shell's surface is fractured like a broken mirror. This will make the shell super easy to peel off! Place the peeled eggs in a mixing bowl.
- Add the mayo, Thousand Island dressing, Dijon, relish, 1/2 teaspoon of the paprika and any of the optional mix-ins to the bowl with the eggs. Use a potato masher or fork to mash until it's the desired consistency (see Jeff's Tips). Sprinkle the remaining 1/2 teaspoon of paprika on top, cover with a lid and pop in the fridge for 2-4 hours to chill and firm-up a bit.
- Serve on English muffins, bagels, toast or on its own!
Jeffrey's Tips
The consistency of this deviled egg salad is meant to be slightly thinner than a classic, thick egg salad. This makes it super spreadable on English muffins, bagels and toast. However, bearing in mind it will firm up once cooled in the fridge, you can also make it thicker right away by either adding 4 more eggs OR reducing the mayo to 1/4 cup.
Want to double or halve the recipe? Double or halve all the ingredients! Same cook time for the eggs.
This will last in your fridge for 5-7 days, but I doubt it'll last that long!
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