Grammy's Kitchen · Deviled Eggs · Instant Pot Deviled Eggs
One of 62 deviled eggs recipes we measured
from www.skinnytaste.com
It ranks #1 of 62 for browning depth among the deviled eggs recipes we compared. 8 cooks on www.skinnytaste.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 62.
| this recipe | typical | |
|---|---|---|
| dairy | 5% | 0% |
| fat | 0% | 14% |
| salt | 0% | 0% |
| liquid | 84% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 6 large eggs |
| 237 g | 1 cup water |
| rack that comes with the Instant Pot | |
| 2 tablespoons mayonaisse | |
| 15 g | 1 tablespoon 2% milk |
| 2 g | 1 teaspoon dill pickle juice |
| 1 g | 1/8 teaspoon salt |
| fresh black pepper (to taste) | |
| paprika for sprinkling | |
| fresh dill (for garnish) |
Method: 6 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Me too!!! Pickle relish and dry mustard. Everyone always asks me to make them. I garnish with paprika, chives and a little shark fin of bacon. I also instapot 5 minutes at low pressure, manually release and chill in cold ice water for 5 minutes and peel ” — a cook, 4.0★
“The eggs cooked perfectly in the instant pot, but I found the filling a little salty. Next time I’ll add the pickle juice first and then salt to taste. I did like the pickle flavour, and they are easy to make!” — a cook, 4.0★