Instant Pot Deviled Eggs {Easter Egg Chicks}
Instant Pot Deviled Eggs {Easter Egg Chicks}
How many eggs can you hard boil in the Instant Pot?
Are Instant Pot eggs easy to peel?
What is easier than easy? These eggs are incredibly easy to peel! I think it might have something do with being pressure cooked. It’s like the shell almost slides right off. Occasionally, I’ll run across a few stubborn eggs that don’t want to let go of their shell. I just put them in a bowl of ice water for a few minutes and voila! There’s always more than one way to skin a cat, er, peel an egg.
This post shows you two recipes with eggs. One on how to make the deviled eggs using the Instant Pot and the other on how to turn them into awesome Easter Egg Chicks.
Ready to learn and get started. (PS…Speaking of Easter, don’t miss out on learning how to Naturally Dye Easter Eggs in your Instant Pot!)
Rubbermaid Egg Keeper Food Storage Container with Purple Lid
One more thing before i get to the recipe. Have you tried my Instant Pot Egg Salad? I use a special technique for making hard-boiled eggs in that recipe that you won’t want to miss!!!
How to Make Instant Pot Deviled Eggs {Easter Egg Chicks}
Ingredients to make Instant Pot Deviled Eggs
6 large Eggs
1 cup of Water
Instructions to cook your eggs in the Instant Pot
1) Place the trivet inside the Instant Pot insert.
2) Carefully place 6 eggs on the trivet.
3) Add a cup of water.
4) Attach the lid, ensuring the pressure valve is in the “Sealing” position.
5) Select the “Pressure Cook” mode. Adjust the ‘Pressure Level’ to “high” and adjust the time with the “- / +” to 5 minutes.
6) When Instant Pot beeps, let the pressure release the natural way for 5 minutes. Then, turn the pressure valve to “Venting” position for the quick release.
7) Using tongs, carefully remove the eggs and place them in an ice bath for 5 minutes.
8) Peel and use in your favorite recipe.
Instant Pot Devilled Eggs Chicks
Ingredients to make Instant Pot Devilled Eggs Chicks
6 Hardboiled Eggs
½ cup of Sir Kensington’s Mayonnaise
2 teaspoon of Dijon Mustard
1 Pickled Gherkins + 1 teaspoon of Pickling Juice OR you can use No sugar added sweet relish
Salt and Pepper to taste
1 small Carrot, peeled and sliced into rings
2 Black Olives (We use lower sodium)
Instructions to decorate you Easter Egg Chicks
1) Cut a small slice from the bottom of each egg to flatten, so that the egg will stand.
2) From the other end, cut off about 1/3 about 1/3 Cut the eggs lengthwise and scoop out the yolks. Reserve the yolks in a bowl and keep the white aside.
3) Cut off about 1/3 from the top of the egg. You could also do a zigzag pattern for a more ‘cracked’ look.
4) Carefully scoop out the egg yolks and reserve it in a bowl.
5) Mash the yolk with a fork. Add the mayonnaise, mustard, finely minced gherkin, pickling juice, salt and lots of freshly cracked black pepper and mix well. Make sure there are no lumps. NOTE: You can also use unsweetened sweet pickle relish vs the gherkin if you want. I do that in my egg salad recipe.
6) Fill a piping bag with the yolk mixture. You can use a Ziploc baggie too.
7) Poke through the olives with a plastic straw to make the ‘eyes’.
8) Thinly slice a ring of carrot and cut each ring into sixths.
9) Snip the end of the piping bag and fill the hollowed egg base. Pile on high. Place top back on the filled base.
10) Place 2 olive rounds for eyes and a carrot wedge for the beak.
11) Place the chicks on the serving platter and garnish with curly parsley or dill leaves or even shredded lettuce to give it a ‘farm’ look.
12) Serve immediately or refrigerate until ready to serve.
Don’t forget that every good meal needs a delicious Instant Pot dessert!
Perfect for family gatherings, church carry-ins or just as a way to have a fun treat on Easter, you’ll love the ease of this deviled egg recipe!
Don’t Forget to Print Out The Recipe For Later!
Instant Pot Deviled Eggs {Easter Egg Chicks}
Ingredients to make Instant Pot Deviled Eggs
- 6 large Eggs
- 1 cup of Water
Ingredients to make Instant Pot Devilled Eggs Chicks
- 6 Hardboiled Eggs
- ½ cup of Sir Kensington Mayonnaise
- 2 teaspoon of Dijon Mustard
- 1 Pickled Gherkins + 1 teaspoon of Pickling Juice
- Salt and Pepper to taste
- 1 small Carrot, peeled and sliced into rings
- 2 Black Olives
Instructions to cook your eggs in the Instant Pot
- Place the trivet inside the Instant Pot insert.
- Carefully place 6 eggs on the trivet.
- Add a cup of water.
- Put the lid on, making sure that the pressure valve is in the “Sealing” position.
- Select the “Pressure Cook” mode. Adjust the ‘Pressure Level’ to “high” and adjust the time, with the “- / +” to 5 minutes.
When Instant Pot beeps, let the pressure release the natural way for 5 minutes and then, turn the pressure valve to “Venting” position to do the quick release.
- Using tongs, carefully take the eggs out and place them in an ice bath for 5 minutes.
- Peel and use in your favorite recipe.
- And just like that, you have easy Instant Pot Deviled Eggs. You can absolutely eat them and enjoy them just like this (once you add in your favorite recipe) OR you can then transform them into the cutest little Easter Egg Chicks you’ve ever seen!
Instructions to decorate you Easter Egg Chicks
- Cut a small slice from the bottom of each egg to flatten, so that the egg will stand.
- From the other end, cut off about 1/3 about 1/3 Cut the eggs lengthwise and scoop out the yolks. Reserve the yolks in a bowl and keep the white aside.
- Cut off about 1/3 from the top of the egg. You could also do a zigzag pattern for a more ‘cracked’ look.
- Carefully scoop out the egg yolks and reserve it in a bowl.
- Mash the yolk with a fork. Add the mayonnaise, mustard, finely minced gherkin, pickling juice, salt and lots of freshly cracked black pepper and mix well. Make sure there are no lumps.
- Fill a piping bag with the yolk mixture. You can use a Ziploc baggie too.
- Poke through the olives with a plastic straw to make the ‘eyes’.
- Thinly slice a ring of carrot and cut each ring into sixths.
- Snip the end of the piping bag and fill the hollowed egg base. Pile on high. Place top back on the filled base.
- Place 2 olive rounds for eyes and a carrot wedge for the beak.
- Place the chicks on the serving platter and garnish with curly parsley or dill leaves or even shredded lettuce to give it a ‘farm’ look.
- Serve immediately or refrigerate until ready to serve.
