Do you dread making boiled eggs? My friend, I used to too but not anymore thanks to this little hack I am going to share with you!
The instant pot takes all the hassle out of it and yields perfectly boiled eggs every time!
If you don’t have an instant pot, you can still follow this recipe for the filling! This filling recipe is a bit healthier than your average deviled egg recipe because it uses mayo made from avocado oil. This does not change the flavor however.
If you haven’t ever looked at the ingredients in traditional mayo, you should. You’ll find soybean oil and other inflammatory additives. Soybean oil is one of the most inflammatory foods to our cells because soybeans are heavily sprayed with toxic chemicals, are genetically modified, and the oil is processed in a way that turns it to a trans fat. Trans fat is what damages the cell membrane and our arteries. This is NOT something you want to eat.
Choosing a mayonnaise that uses responsibly sourced eggs and a non-inflammatory oil like avocado or olive oil is the best way to go. It’s also so delicious! Of course you could always make your own mayonnaise too!
I like Primal Kitchen Brand which can be found in stores or online (use my discount code ABIGAILEHOLISTIC for 10% off online) or Chosen Foods which generally can be found at Costco for a great deal!
Alright, now for the recipe….I hope you enjoy!!
Instant Pot Deviled Eggs
- 6 Pasture raised, organic eggs
- ¼ c avocado oil mayonnaise
- 2T mustard or dijon mustard
- ¼ tsp smoked paprika + more to garnish
- Salt and pepper to taste
- Chopped chives (for garnish)
- Filtered water
- Instant pot with the trivet attachment
Add one cup of water to the instant pot. Place the trivet inside then place eggs on the trivet. Secure the lid. Pressure cook on high for five minutes then allow to natural release for 10 minutes. Carefully remove the eggs and place in ice cold water- be careful! Use a slotted spoon if you have one.
Once cool, peel and cut the eggs in half.
Remove the yolks and place in a bowl with the mayo, mustard, and paprika. Whip with a whisk until smooth. Taste and add any salt and pepper if needed.
Spoon or pipe the mixture back into the egg white halves. Sprinkle with paprika and chives to garnish.
For more Easter recipes and access to all my recipes/ meal plans, make sure to check out my recipe club by clicking HERE!
Board Certified in Holistic Nutrition
Holistic Nutrition Coach and Chef
Disclaimer- This post contains affiliate links from which Abigail E. Holistic may make a commission from purchases. I only suggest products that I have used and love, and I want to pass that on to you!
The information in this post is meant for educational purposes only. Abigail E. Holistic does not provide medical advice.