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healthy deviled eggs

Deviled Eggs

Author: Heidi Boortz
Servings : 12

Ingredients

  • 12 each egg
  • 1/4 cup mayonnaise no sugar listed in ingredients, see notes
  • 1 Tbsp mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika

Instructions

Stovetop

  • Add eggs to a pot large enough to hold all eggs. Cover with water. Bring to a boil. Boil 10 minutes. Drain. Add cold water and ice to eggs, to cover. Let stand in ice water bath 10 minutes. Peel under running water. Slice eggs in half lengthwise. Add yolks to a bowl, and the whites, cut side up, to a serving tray.
  • Mix egg yolks, mayonnaise, mustard, salt, and pepper in a bowl until well mixed. Spoon egg yolk mixture evenly among each egg white, or pipe into each egg white for a more decorative effect. Sprinkle with paprika. Keep refrigerated until ready to serve.

Instant Pot

  • Add 1 cup water, the trivet that came with your pot, and all eggs to an instant pot. Lock lid; set valve to sealing. Program for manual-high and 5 minutes. When cook time ends, allow for 5 minutes of natural pressure release. Carefully move valve to venting to release all remaining pressure. Open lid. Add eggs to an ice water bath. Let stand in ice water 5 minutes. Peel under running water. Slice eggs in half lengthwise. Add yolks to a bowl, and the whites, cut side up, to a serving tray.
  • Mix egg yolks, mayonnaise, mustard, salt, and pepper in a bowl until well mixed. Spoon egg yolk mixture evenly among each egg white, or pipe into each egg white for a more decorative effect. Sprinkle with paprika. Keep refrigerated until ready to serve.
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