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instant pot garlic dill deviled eggs

a recipe by
barbara lentz
beulah, MI

Different but good

serves many
prep time 5 Min
cook time 10 Min
method Pressure Cooker/Instant Pot

Ingredients For instant pot garlic dill deviled eggs

  • 1 c
    cold water
  • 12 lg
  • 2/3 c
  • 1 Tbsp
    dill relish
  • 2 tsp
    fresh dill finely chopped
  • 2 tsp
    dijon mustard
  • 1/2 tsp
    garlic powder
  • 1/4 tsp
  • salt and pepper

How To Make instant pot garlic dill deviled eggs

  • 1
    Place the water in the instant pot. Place the trivet in the cooker and set the eggs on the trivet. Lock the lid.
  • 2
    Adjust pressure to low and set time to 4 minutes. When finished allow the pressure to release on its own for 5 minutes then quick release. Transfer the eggs to a ice bath.
  • 3
    Once cooled peel the eggs and cut them lengthwise in half. Place the egg yolks in a bowl. Smash the egg yolks with a fork. Add the remaining ingredients and mix well.
  • 4
    Fill the whites of the eggs with the yolk mixture.

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