Monday, July 23, 2018

Deviled Eggs - a Summer Favorite

by Jan Drexler

I try not to talk too much about my Instant Pot here at the Cafe...

...but my dear husband tells people that he's afraid I am going to divorce him and marry my Instant Pot. (Like that would ever happen!)

I've had my pot for a year now, and I thought I'd celebrate his birthday by sharing one of my favorite ways to use him:

Boiled eggs!

Yes, yes, I've talked about this before, but bear with me.

Okay, so the Instant Pot (or another brand of counter-top electric pressure cooker) is the best way to cook boiled eggs. If you have a new cooker, you'll need to experiment a little bit to get the perfect combination of cook time and pressure release time.

I cook mine for three minutes, let the pot sit for five minutes, and then release the pressure. When the pressure releases completely, I open the pot, carefully remove the cooked eggs (I use a silicone oven mitt), then run them under cold water to stop the cooking.

When I cook them this way, they are always perfectly cooked and super-easy to peel. Win/Win!

My favorite way to eat boiled eggs is...

Deviled Eggs for One

1 or 2 boiled eggs
1 teaspoon mayonnaise per egg
seasonings of choice

Peel your eggs and cut in half. Carefully remove each yolk half and put in a bowl.

Mash the yolks with a fork or a spoon, and add the mayo. Mix well until the yolks/mayo mixture is smooth.

Now you get to have some fun! Here are some of my favorite mix-ins (the measurements are for one egg):

Basic Deviled Eggs:
1/2 teaspoon finely minced onion
1/4 teaspoon prepared mustard
pepper to taste

Deviled Eggs Florentine:
1/2 teaspoon frozen shredded spinach, cooked and cooled (I reserve some from a previous meal)
1/2 teaspoon Parmesan cheese
Salt and pepper to taste

Garlicky Deviled Eggs:
1/4 teaspoon garlic powder
1/2 teaspoon Parmesan cheese
salt and pepper to taste

Southwest Deviled Eggs:
1/2 teaspoon Southwest Hot mustard
1/2 teaspoon finely minced onion
Chipotle Chili Powder

And my new favorite:

Wasabi and Soy Sauce Deviled Eggs:
1/4 teaspoon wasabi powder
1/2 teaspoon soy sauce

Do you like to experiment with deviled eggs? Or do you stick with the basic stand-by?

Jan Drexler lives in the Black Hills of South Dakota with her husband and growing family. When she isn't writing, she loves hiking in the Hills or satisfying her cross stitch addiction.

You can find Jan on Facebook, Jan Drexler, author, or her website, Jan


  1. What great ideas for add-ins!! I've always been the basic deviled egg type: mayo, mustard and pickle relish. But I definitely want to try some of your ideas, Jan! Especially the Florentine.

    1. BTW, I have already made hard cooked eggs in my Instant Pot thanks to your recommendation!

    2. I think the next time I do the Florentine variation, I'm going to try adding a bit of garlic and basil to increase the Tuscan flavors.

      Mmm...I know what I'm having for lunch the next time I cook some eggs!

  2. Oh, I so love me some deviled eggs, Jan. I still don't have an Instant Pot, though, so I'll have to stick with the old fashioned method.

    1. You should think about putting one on your Christmas list, Mindy. Cooking with one is a life-changing experience!

  3. Gosh, Jan. I haven't had a deviled egg since I was a kid. My mother used to make them for all sorts of occasions.

    I have a cool egg cooker that Tina Radcliffe recommended. It truly does make super eggs.