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Deviled Eggs

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  • 4.33 from 31 votes

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Deviled Eggs

Makes: 24 Eggs

Cook Time: 5 minutes

Cool Time: 60 minus

Prep Time: 10 minutes

Total time: 75 minutes

Deviled Eggs

The easy prep makes these smoky appetizers devilishly delicious! 🌶️🥚💯
 
Deviled Eggs

Ingredients for Deviled Eggs

12 large eggs

2 tbsp colemans yellow mustard

½ C Mayo

1 small yellow onion, finely diced

1 C crumbled bacon

1 tsp kosher salt

1 tsp crushed black pepper

¼ tsp ground cayenne pepper

1 tsp apple cider vinegar

¼ tsp smoked paprika

Instant pot

1 C water

Deviled Eggs

Directions for Deviled Eggs

Step1. Place a trivet into the instant pot and pile your eggs onto the trivet

Step2. Pour 1 C of water into the instant pot

Step3. Manual high pressure for 5 minutes

Step4. Natural release for an additional 5 minutes

Step5. Release steam and place eggs in an ice bath and allow to sit for 45 minutes before removing shells

Step6. Cut the eggs lengthwise and place the yolk into a medium bowl

Step7. Mash the egg yolk then combined the finely diced onion and bacon crumble

Deviled Eggs

Step8. Mix in the mayo, yellow mustard, salt, crushed black pepper, cayenne pepper, smoked paprika, and apple cider vinegar

Deviled Eggs

Step9. Mix until combined

Step10. Spoon mixture into the egg whites

Step11. Top with dried parsley or chives

Step12. Place into the fridge until ready to eat

Deviled Eggs

ENJOY!!

Deviled Eggs

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Deviled Eggs

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Deviled Eggs

Prep Time: 10 minutes
Cook Time: 5 minutes
Additional Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 1 Egg
THESE DEVILED EGGS WERE THE BEST I’VE EVER HAD!
Deviled Eggs
4.33 from 31 votes

Ingredients 

  • 12 large eggs
  • 2 tbsp colemans yellow mustard
  • ½ C Mayo
  • 1 small yellow onion, finely diced
  • 1 C crumbled bacon
  • 1 tsp kosher salt
  • 1 tsp crushed black pepper
  • ¼ tsp ground cayenne pepper
  • 1 tsp apple cider vinegar
  • ¼ tsp smoked paprika
  • Instant pot
  • 1 C water

Instructions

  • 1. Place a trivet into the instant pot and pile your eggs onto the trivet
    2. Pour 1 C of water into the instant pot
    3. Manual high pressure for 5 minutes
    4. Natural release for an additional 5 minutes
    5. Release steam and place eggs in a ice bath and allow to sit for 45 minutes before removing shells
    6. Cut the eggs lengthwise and place the yolk into a medium bowl
    7. Mash the egg yolk then combined the finely diced onion and bacon crumble
    8. Mix in the mayo, yellow mustard, salt, crushed black pepper, cayenne pepper, smoked paprika and apple cider vinegar
    9. Mix until combined
    10. Spoon mixture into the egg whites
    11. Top with dried parsley or chives
    12. Place into the fridge until ready to eat

Nutrition

Serving: 1g | Calories: 85kcal | Carbohydrates: 1g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 98mg | Sodium: 232mg
Author: Marta

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