These incredibly creamy stuffed eggs are a cinch in the instant pot!
The incredible, edible egg.
Does anyone else remember that campaign, or did I just age myself? Eggs are low carb, yet a good source of protein and healthy fats. One large egg has 6 grams of protein, less than .5 carbs, with a mere 74 calories each! (source) They are truly a powerhouse of nutrition, as they provide nearly 25% of your RDA of selenium, too.
Hare boiled eggs are very versatile, too. They can go from a simple snack, to topping a salad, creamy egg salad, or the wonderful stuffed egg. I love making stuffed eggs for snacks. Making hard boiled eggs on the stove top IS fairly simple, but it can take more than 20 minutes to finish.
Enter the instant pot for stuffed eggs quickly.
I love my instant pot. It can make life so much simpler, and meals easier to make. For example, a whole frozen chicken can be dinner ready in just an hour start to finish. Ground meat can be ready for seasonings and added to tacos in less than 20 minutes. All without standing over a stove top, stirring and watching your food.
I love that the instant pot hard cooks the eggs in 6 minutes, and the time it takes to get to pressure for cooking to begin is less than 3 minutes. Hard boiled eggs for a perfect, keto friendly snack in under 10 minutes! Adding in that touch of mayo, stone ground mustard with the yolks makes a yummy, creamy, side dish for your next BBQ, picnic, or just snacking on later!
What is your favorite way to use hard cooked eggs? Be sure to pin this recipe for later, too!
- 12 eggs
- 3 Tablespoons mayo
- 1 teaspoon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
In your instant pot, add trivet and 1 cup water.
Carefully layer 12 eggs on the trivet.
Cover instant pot with lid, and make sure the valve is set to "sealing."
Set instant pot to manual for 6 minutes.
When timer is done, do a quick pressure release by sliding valve to "venting."
Place hot eggs into ice water to cool quickly.
When cool enough to handle, carefully peel and set eggs aside.
Cut eggs in half longways and remove the yolk.
Place yolks in bowl and mix with mayo, mustard, salt and pepper.
Carefully spoon yolk mixture into egg white halves.
Sprinkle with paprika and parsley.
Keep chilled until serving.
Whole grain mustard will add an additional touch of flavor and texture.