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Instant Pot Buffalo Deviled Eggs

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Instant Pot Buffalo Deviled Eggs

Are you ready to elevate your appetizer game? Look no further than these mouthwatering Instant Pot Buffalo Deviled Eggs! Perfectly cooked and bursting with bold flavors, these eggs combine the classic taste of deviled eggs with a spicy buffalo twist that will leave your guests begging for more. Whether you're hosting a party, watching the big game, or simply craving a zesty snack, this recipe is a must-try. With just 15 minutes of prep and cooking time, you can whip up a platter of these delectable bites that are sure to impress. Dive into the recipe and discover how easy it is to create this crowd-pleaser!

Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: American
Serves: 12 servings

Ingredients

  1. 6 large eggs
  2. 3 tablespoons buffalo sauce
  3. 3 tablespoons mayonnaise
  4. 1 teaspoon Dijon mustard
  5. Salt and pepper to taste
  6. Green onions for garnish

Instructions

  1. Place the trivet inside the Instant Pot and add 1 cup of water. Carefully arrange the eggs on the trivet, ensuring they are not touching each other.
  2. Close the Instant Pot lid, set the valve to sealing position, and select "Pressure Cook" on High pressure for 5 minutes.
  3. Once the cooking cycle completes, immediately perform a quick pressure release to prevent overcooking.
  4. Prepare an ice bath by filling a large bowl with cold water and ice cubes. Carefully transfer the eggs from the Instant Pot into the ice bath using tongs.
  5. Let the eggs cool completely in the ice bath for 5 minutes to stop the cooking process and make peeling easier.
  6. Gently peel the eggs under running cool water, removing the shells carefully.
  7. Cut each egg in half lengthwise and carefully remove the yolks into a separate mixing bowl.
  8. Mash the egg yolks with a fork until they become smooth and crumbly.
  9. Add buffalo sauce, mayonnaise, Dijon mustard, salt, and pepper to the mashed yolks. Mix thoroughly until the filling is creamy and well combined.
  10. Using a piping bag or spoon, fill the egg white halves with the buffalo-flavored yolk mixture.
  11. Garnish with finely chopped green onions and an extra drizzle of buffalo sauce if desired.
  12. Refrigerate for 15-30 minutes before serving to allow flavors to meld and filling to set.

Tips

  1. Perfect Pressure Cooking: Ensure that the eggs are not touching each other while arranged on the trivet in the Instant Pot. This helps them cook evenly and makes peeling easier.
  2. Quick Pressure Release: After the cooking cycle is complete, perform a quick pressure release immediately. This prevents overcooking, which can lead to a rubbery texture.
  3. Ice Bath Magic: The ice bath is crucial! It not only cools the eggs quickly but also helps in peeling them effortlessly. Make sure to let them sit in the ice bath for a full 5 minutes.
  4. Smooth Filling: For a creamy filling, mash the yolks thoroughly before adding the buffalo sauce, mayonnaise, and mustard. A smooth mixture will give you a beautiful presentation when piping into the egg whites.
  5. Garnish with Flair: Don’t skimp on the garnishes! A sprinkle of finely chopped green onions and an extra drizzle of buffalo sauce not only adds flavor but also makes your deviled eggs visually appealing.
  6. Chill for Flavor: Allow the filled eggs to chill in the refrigerator for at least 15-30 minutes before serving. This helps the flavors meld together for a more delicious bite.

Nutrition Facts

Calories: 90kcal

Carbohydrates: 1g

Protein: 6g

Fat: 7g

Saturated Fat: 2g

Cholesterol: 185mg

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