Instant Pot Bacon Deviled Eggs

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I know, you must be sick of hearing me rave about my Instant Pot, but I can’t help it! This gem works like a charm and does so incredibly much! These Instant Pot Bacon Deviled Eggs of mine are just another great upscale version of a traditional treat and a jiffy to whip up!

Instant Pot Bacon Deviled Eggs

You will need:
8 large eggs
1/4 cup mayonnaise
3 tbsp. mustard
3 Tbsp. Ketchup
3 tbsp. Vinegar
4 slices bacon, crisp cooked and crumbled
1 Jalapeños, seeds removed and diced d
Dash cayenne pepper
Salt and pepper for taste

Directions
Place your trivet or steam rack in a 6-qt. Instant Pot..
Add 1 cup water to pot.
Place eggs in a single layer on rack.
Lock lid in place.
Set an Instant Pot on high pressure set timer to 8 minutes.
Once the time is up release pressure quickly.
Carefully open lid.
Run cold water over the eggs until cool enough to handle. Drain the water.
Peel off eggshells.
Cut the eggs in Half lengthwise and remove yolks.

Place yolks in a small bowl.

Now mash the yolks with a fork.

Add mayonnaise, mustard, ketchup, and vinegar.
Stir to combine.
Stuff egg white halves with yolk mixture.
Top with bacon and jalapeños.

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Yield: 3 - 4 servings

Instant Pot Bacon Deviled Eggs

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These Instant Pot Bacon Deviled Eggs are just another great upscale version of a traditional treat and a jiffy to whip up!

Prep Time 30 minutes

Cook Time 8 minutes

Total Time 38 minutes

Ingredients

• 8 large eggs
• 1/4 cup mayonnaise
• 3 tbsp mustard
• 3 tbsp Ketchup
• 3 tbsp Vinegar
• 4 slices bacon, crisp cooked and crumbled
• 1 jalapeños, seeds removed and diced d
• Dash cayenne pepper
• Salt and pepper, to taste

Instructions

1. Place your trivet or steam rack in a 6-qt. Instant Pot..
2. Add 1 cup water to pot.
3. Place eggs in a single layer on rack.
4. Lock lid in place.
5. Set an Instant Pot on high pressure set timer to 8 minutes.
6. Once the time is up release pressure quickly.
7. Carefully open lid.
8. Run cold water over the eggs until cool enough to handle. Drain the water.
9. Peel off eggshells.
10. Cut the eggs in Half lengthwise and remove yolks.
11. Place yolks in a small bowl.
12. Now mash the yolks with a fork.
13. Add mayonnaise, mustard, ketchup, and vinegar.
14. Stir to combine.
15. Stuff egg white halves with yolk mixture.
16. Top with bacon and jalapeños.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 351Total Fat: 27gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 389mgSodium: 776mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 18g