Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 4.8 (26)
Easy-Peel Instant Pot Deviled Eggs
NUTRITION · PER SERVING20M COOK
CAL 3%·PRO 6%
CARBS 0G2% OF CAL
0G FIBER0G SUGAR0G OTHER
FAT 5G75% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Deviled eggs made in the Instant Pot using the easy 5-5-5 method, then seasoned with mustard, relish, hot sauce, and paprika. Soft appetizers for parties and gatherings.
starteramericaneggs🥘 pressure cookerdairy freegluten freevegetarian
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 6 large eggs ((cold + straight from the fridge))
- 3 TBSP quality mayonnaise
- 1 tsp Dijon mustard ((I like to use the smooth kind))
- ½-¾ tsp pickle juice, straight from the jar
- ¼ tsp hot sauce
- ⅛ tsp onion powder
- salt and pepper ((I add a teeny pinch of each))
- paprika (to taste)
At a glance
PER SERVING · TIME 20M
CAL 3%·PRO 6%
CARBS 0G2% OF CAL
0G FIBER0G SUGAR0G OTHER
FAT 5G75% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 100mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 37mg
- Calcium
- 13mg
- Iron
- 0.45mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 100MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.