Deviled Eggs

Tuesday, July 19, 2022
Tags: side instant pot
An illustration of a deviled egg done in marker. It's cut horizontally with a little dab of yellow egg yolk mixture in the center right of the egg white. The egg white is outlined in black, the yolk in yellow, with little green shapes to represent the relish and red dots to represent the spice topping.

inspired by my mother


(I know, there are no measurements! I guess this is a “no recipe” recipe)


  1. Get out your Instant Pot and put the rack thing in it.
  2. Pour a cup of water inside (if you’re doing more than a dozen, maybe put a bit more).
  3. Place however many eggs you want on the rack, piling them up like a pyramid if you’re cooking enough to warrant that.
  4. Cook on low pressure for 7 minutes (I almost never use low pressure so I emphasize that here partially for myself).
  5. While it’s cooking, get out a bowl big enough to hold the eggs and fill it with very cold water and/or ice + water.
  6. When the eggs are done, manually release the pressure.
  7. Get some tongs and use them to move the eggs to the cold bowl.
  8. Let them cool enough to be at least room temperature if not cooler.
  9. Drain the water and bounce the eggs all in the bowl to crack their shells.
  10. At this point, you could put the eggs in the fridge if you’d prefer to do the rest later.
  11. When you’re ready for some deviled eggs, peel them. (You know, I guess you can peel them and then put them in the fridge for later. This is obviously a flexible recipe on many different levels!)
  12. Slice them in half lengthwise (it’s not the end of the world to do it the short way, but the delivery isn’t as sleek) and put the yolks in a bowl big enough to mix the yolks plus other ingredients.
  13. Put in the mayo, relish, dijon, and salt & pepper. Err on the side of too little at first.
  14. Mix and taste to see what you need to add.
  15. Fill the egg whites with the yolks. I like to do these all at once so I can see if I’m under-filling some.
  16. Sprinkle the tops with paprika and/or berbere.


Once I got interested enough in cooking to ask my mother for recipes, I became a bit annoyed at how most of them have no measurements. For most of my time as a home cook, I’ve been very instruction-focused: “I MUST DO EXACTLY AS THIS RECIPE STATES” (others with an anxiety disorder may find this approach familiar). It’s now getting to the point where I’m starting to also not measure some things and this is one recipe I mostly wing entirely. It seems like a good place to play with this approach, as it’s quite forgiving. I make a different amount of eggs each time, anyway.

I never made deviled eggs myself until recently. It was ubiquitous at my family’s Sunday lunches and all holiday gatherings so it never felt like a thing that I made. Now, I have 9 VERY productive hens. I can easily have a dozen eggs at my disposal in two days. I try to go the altruistic routes as much as possible (give them to my neighbors or donate them to the local food shelf), however, deviled eggs are becoming a household staple when I find myself needing to use some eggs fast.