How to Make Pressure Cooker Perfect Hard Boiled Eggs and Deviled Eggs Recipe

I have finally mastered the technique of perfectly cooked hard boiled eggs, thanks to my pressure cooker–and how to make creamy delicious stuffed eggs. They are perfect every time!

Deviled eggs are  an appetizer that is sure to please your guests, and I’ve got some great tips to share.

Every Christmas Eve, my mother always made a tray of deviled eggs.  They always looked perfect.  I never quite got the knack of making them the way that she did.  I tried the ice bath trick, but most of my egg shells would stick, and my eggs looked like a cat’s claws peeled them. They weren’t a pretty sight.

UPDATED IN 2019: Since posting this “technique” (below) I’ve upgraded my pressure cooker to an Instant Pot— and I love it! discovered that there are egg racks you can order online and they are even easier to use!  They are designed to stack

FORMER TECHNIQUE, BUT STILL GOOD: This technique that I discovered turned out to be  fool-proof, as I’ve done this more than once.  I like that I don’t have to babysit the pot, on the stove.  Using the cardboard egg carton to prevent any of the eggs from breaking is absolutely brilliant!  So far, not one egg has broken.

In my pressure cooker, I place a trivet and then add one cup of water.  I cut the cardboard egg carton to fit inside my pressure cooker (mine is an 8-quart oval shape, so I can hold up to 15 eggs).  NOTE: Sadly this particular model of pressure cooker is no longer made and I dread the day it might actually break. (I perish the thought.)

Place the lid on the pressure cooker, lock it and set the pressure to HIGH for  6 minutes.  Release the pressure and immediately place the cooked eggs in an ice bath (use tongs, as they are HOT!)

If you don’t own a pressure cooker, here’s how to cook perfect hard boiled eggs on the stove:
Place eggs in medium saucepan, cover with 1 inch of water, and bring to
boil over high heat. Remove pan from heat, cover, and let sit for 10
minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of
ice cubes (or equivalent). Transfer eggs to ice water bath with slotted
spoon; let sit 5 minutes. Peel and use as desired. (Source: America’s Test Kitchen, Season 1)

Alrighty then– I’ve covered three different ways to cook perfect hard-boiled eggs. Onto the deviled (or stuffed) eggs.

To peel the eggs, I give a gentle “smack” on the bottom, then roll them around on my counter.  Here’s what I’ve never tried before, and it works!  Peel the eggs under a slow stream of cold water.  Not one single egg was mangled!

To make the deviled egg filling, I had an idea.  What if I use my potato ricer instead of a masher or forks? Would it work?

The answer is “yes“!   There are so many variations in making deviled eggs.  For mine,  I use mayonnaise, being careful to start with a little bit– adding a little more, until it’s creamy but not dripping in mayonnaise.  I season the egg filling with salt and pepper, to taste.  Sometimes I add a small pinch of curry (about 1/8 tsp), but sometimes I leave it out.

To kick the flavor up a bit, I add a dollop of mustard– either yellow or brown and a dash of white wine vinegar.  Mix it up, and the potato ricer yields  a nice creamy filling without a bunch of lumps! From now on,  the potato ricer technique is also going to become my way of making the filling.   I like to use a piping bag, with a large star tip to fill each egg with the filling.  (You can always use a zip-loc bag, with a small corner cut off, if you don’t have a piping bag.)

To garnish the deviled eggs, I sliced some cornichons and dusted these with paprika, for color.   Capers, or sprigs of dill or parsley are nice, too.

This egg tray dates back to the ’60’s and holds many wonderful memories of my Mutti’s deviled eggs.  I set two trays of these eggs out on Christmas Eve. They were the first appetizers to be devoured by my guests.   Once the eggs had cooled in the ice bath, it only took about 20 minutes for me to make the deviled eggs, from start to finish, too! I love that.

Pressure cooking eggs along with potatoes is a clever way to make Classic American Potato Salad, too. 

TASTING NOTES:  Perfectly cook eggs… success! Creamy filling with a slight acidic bite from the vinegar… delicious.  I hope you enjoy these tips and that you can make perfectly cook eggs the way I can now!

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Pressure Cooker Stuffed Deviled Eggs

I have finally mastered the technique of perfectly cooked hard boiled eggs, thanks to my pressure cooker, and how to make creamy delicious stuffed eggs– and so can you!

Prep Time34 minutes mins

Cook Time4 minutes mins

Total Time38 minutes mins

Course: Appetizer

Keyword: Deviled Eggs, Hard Boiled Eggs, stuffed eggs

Servings: 12

Calories: 31kcal

Author: Debby – www.AFeastfortheEyes.net

Ingredients

• 6 eggs

FILLING:

• 2 -4 tablespoons mayonnaise
• 1 teaspoon yellow or brown mustard
• Splash white wine vinegar 1 to 2 teaspoons
• Pinch yellow curry optional
• Salt and pepper to taste
• GARNISH:
• Cornichon miniature pickles
• Capers
• Paprika

Instructions

• Directions
• Super helpful: Save the cardboard (not styrofoam) egg carton and cut it to fit into the pressure cooker.
• Prepare an ice bath in a large bowl, set aside.
• Fill the pressure cooker with 1 cup of water.
• Place the egg cart on top of a trivet. Place the lid on, lock and pressure cook on HIGH for 6 minutes.
• Release the pressure, then remove the eggs (with tongs) and place into the ice bath.
• Note:
• If you don’t own a pressure cooker, here’s how to cook perfect hard boiled eggs on the stove:
• Place eggs in medium saucepan, cover with 1-inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes. Peel and use as desired. (Source: America’s Test Kitchen, Season 1)
• Once cool, peel under slow running cold water.

For the eggs:

• Cut the cooled eggs in half.
• Remove the cooked egg yolk (I push the white part of the egg, gently, inside out.)
• Using a potato ricer, I place all of the egg yolks into the well and squeeze into a bowl.
• Add the mayonnaise and season to your liking. It’s best to go easy on the mayonnaise, adding more in small increments until it reaches your ideal consistency.
• Place the filling into a piping bag (or a Zip-Log bag, with the corner cut off) and use a star tip filling. Pipe into each egg.
• Garnish with a pinch of paprika for color. Garnish to your liking. I use thinly sliced cornichons, or capers. A small sprig of fresh dill or parsley looks festive, too.
• Keep the eggs chilled until right before serving. They will disappear fast!

Nutrition

Calories: 31kcal | Protein: 2g | Fat: 2g | Cholesterol: 81mg | Sodium: 35mg | Potassium: 30mg | Vitamin A: 120IU | Calcium: 12mg | Iron: 0.4mg

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!

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