What family picnic or event is complete without a pretty plate of deviled eggs? Okay, maybe that’s just my family but we love to bring out our special cut glass plate with the little divots for each egg half.
For years I would fill a pot with a dozen eggs then cover them with cold tap water before bringing them to a boil before setting my timer for 10 minutes (that’s what my gramma taught me to do). At the appointed moment the pot would be lifted from the stove and swung into the sink where ice cold well water would be run over the eggs to quickly cool them. This was supposed to make them easy to peel (trust me, this did not always work).
Then hubby got me a new kitchen appliance for our anniversary last fall (okay, normally wouldn’t cheer about this but it was the 8-quart instant pot I had been looking at for weeks. So after trying out the typical “pot roast in an hour” type recipes, I moved on to simpler things like pasta (amazingly easy) and hard-boiled eggs (I can pile in about 2 dozen and they come out perfect every time!)
As you can see from the photo above, with 24 eggs in the pot I will have a couple of them pop and need no help in peeling. Making a large number of deviled eggs for a party had never been easier.
Instant Pot Hard Boiled Eggs
Eggs (I can do 2 dozen in my 8-quart, my daughter does a dozen in her 6-quart)
1 cup water
Pour water into the instant pot
Add eggs (I put mine on top of the rack that came with my pot, our daughter uses a steamer bowl that fits her pot so it’s easier to get them out and put them right into the ice water bath once they are done.) Close lid.
Set the high steam setting for 5 minutes (different pots have different settings so check your book if unsure).
It usually takes about 5 minutes to seal plus 5 to cook, then about 5 minutes to let your pot cool a bit before doing a quick release and plunging the cooked eggs into an ice water bath (under 20 minutes in all).
Eggs cooked this way are a dream to peel (I have never peeled eggs so easily) and provide nice smooth egg halves, perfect for filling with your favorite deviled egg mixture.
Now while I usually travel with my instant pot (it has replaced the crock pot I used to pack along), I didn’t bring anything for cooking this trip since we would be at a hotel within walking distance of Disneyland, without a kitchenette, and we planned to spend a lot of time with friends during our week in Las Vegas.
So when Daughter #1 asked what we would be bringing to the Memorial Day barbecue (that was doubling as a Stanley Cup hockey viewing party) I ran a few options through my mind. A cake from Freed’s (how can you go wrong with that)? Potato salad from Costco (we already had that planned to go with the fried chicken our friends were making on Wednesday. Fruit tray, veggie tray, shrimp? Nothing seemed right then she suggested deviled eggs.
No place to cook the eggs, no problem she said, we can get a package of pre-boiled at Walmart when we pick up the other ingredients. We had a plan and headed off, promising EJ we had to make a quick stop on our way to the kids’ place.
After checking the deli and not finding the eggs we were looking for we headed to the dairy cooler on the chance they might be found there. And find them we did, right next to something that would make things even easier, a deviled egg kit. Now folks from the U.S. may see these all the time but they aren’t something we see in our grocery stores at home.
Picking up a couple of packages and some fresh dill to dress them up a bit, we headed off to “make” our deviled eggs. I must say, although they aren’t quite equal to my girls’ made from scratch eggs, they were yummy and so convenient. (I loved how the kit came with a piping tip to dress up the finished eggs.)
Enough of me taking short-cuts. Here is my recipe for basic or classic deviled eggs.
12 hard cooked, cooled eggs
1/2 cup salad dressing (or mayo to taste)
1/4 tsp salt
1/4 tsp white pepper
Paprika to garnish
Cut the eggs in half, lengthwise. Remove yolks and set whites aside. Mash yolks with salad dressing, salt, and pepper (you can do this in a ziplock bag then cut open the corner for piping into the eggs whites), divide filling equally between white then sprinkle with paprika.
You can change this up by adding a bit of chili powder, currie powder, or dill (like we did.) Does your family have a favorite “flavor” of deviled eggs? Leave them in the comments, I’d love to hear about them (and maybe add them to my recipe box!)
I’m having a lot of fun with my co-hosts as we blog our way through the alphabet.
- Amanda @ Hopkins Homeschool
- Kirsten @ DoodleMom
- Jennifer @ A Peace of Mind
- Kimberley @ Vintage Blue Suitcase
- Desiree @ Our Homeschool Notebook
- Markie @ My Life as Mrs. Cooks
- Hilary @ Walking Fruitfully
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