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5
from 1 vote
Instant Pot Deviled Eggs
Delicious and creamy Instant Pot Deviled Eggs
Course:
Appetizer
Author:
Crystal Martin
Ingredients
6
Hard Boiled Eggs
yolks removed and placed in bowl
3
tbsp
Dukes Mayo
or your favorite brand
1/4
tsp
Creole Seasoning
I prefer Tony Chchere's brand
1
tbsp
Chopped Dill Pickle
about 5 hambuger slices chopped
1/2
tsp
Dill Pickle Juice
1/8
tsp
Paprika
plus more for sprinkling
Instructions
Remove yolks from hard boiled eggs. Set egg whites aside.
In mixing bowl, mash egg yolks wit a fork until smooth.
Add remaining ingredients and mix until smooth. I just use a fork, smashing and mixing as I go.
Using a small spoon, scoop a small amount of egg mixture into each egg white, spreading with back of spoon until covered.
Sprinkle each egg with a tiny bit of paprika.
Refrigerate until ready to serve.
Will keep in refrigerator for about 2 days.
Nutrition
Serving:
1
grams