Instant pot deviled eggs are a delicious, nutritious appetizer and snack.  They are easy to make ahead and take to a springtime celebration.  Steaming eggs in an Instant Pot creates boiled eggs that are beyond easy to peel.  The result is beautiful, round eggs free of dents, dips, and divots – perfect for pretty springtime deviled eggs.  This is a no mayo required version of deviled eggs.  The secret to keeping the filling creamy is to substitute the mayonnaise with healthy yogurt. Our unique recipe variations include mustard and Persian spice such as saffron stirred into the deviled egg filling!

A frequently asked question, FAQ, I get when chatting about my twist on deviled eggs is will they still taste good?  The addition of yogurt keeps the filling creamy.  To keep the acid and zing, we add a little yellow mustard to the filling.  A bit of lemon juice, pickle juice, or vinegar can also be used instead of mustard for the same effect.

Deviled eggs are no longer just a bar food snack.  With the addition of saffron, paprika, and the zesty zing of mustard, friends, and family will be begging you for more.  

In our family, we start making and decorating boiled eggs to have as part of the Persian New Year spread, sofreh haftseen, as well as for Easter.  We love a good brunch with friends.  Deviled eggs are one of the appetizers where there never seems to be enough to go around.

Springtime occasions to make deviled eggs:

• Norooz (see post Haftseen for Norooz)
• Easter
• Mother’s Day
• Graduation

Eggs are so good for you!  They are incredibly nutritious and loaded with vitamins, minerals, and high-quality protein (they have amino acids which are the building blocks of protein) – one egg has 6 to 7 grams of protein.  To give you a quick health tip, an average adult needs roughly 50 grams of protein per day.  Pop a few deviled eggs and you will be halfway there.  Add lean meats, nuts, and plant-based protein sources such as kale and spinach, and watch your superpowers grow!

In this recipe, I substitute yogurt for mayonnaise, mainly because of personal taste preferences.  You can add a splash of lemon juice, vinegar, or pickle juice to add some extra zing.  Spices elevate the flavor notes of our deviled eggs.

Original and optional spice filling add-ins:

• saffron
• paprika
• turmeric

Adding saffron, paprika, and/or turmeric can brighten up the color of the deviled egg filling to vibrant hues of yellow and orange.  How long you boil the eggs also will make a difference in the color and shade of the egg yolks.  Follow the tips in the tips in my post on How to Make Boiled Eggs in an Instant Pot to get the desired yolk consistency. 

For the steps on how to steam eggs in an Instant pot for super easy shell peeling (no sticking!), watch this video:

Not everyone owns an Instant pot.  I have experimented with putting a steaming tray in a rice cooker to steam.  With some trials and errors, I have been able to use a rice cooker when in a bind.  Whether you are steaming in an Instant Pot or a rice cooker, once you get the timing right, remember an ice bath to stop the cooking to help cool the eggs in the final step to keep the color of the yolks bright.

Listen to how my podcast (Modern Persian Food podcast) co-host Beata and I enjoy celebrating the food and fun of Easter time here:

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Try the recipe!

Yield: 6

Instant Pot Deviled Eggs

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Instant pot deviled eggs are a delicious, nutritious appetizer and snack.  They are easy to make ahead and take to a springtime celebration.  Steaming eggs in an Instant Pot creates boiled eggs that are beyond easy to peel.  The result is beautiful, round eggs free of dents, dips, and divots - perfect for pretty springtime deviled eggs.  This is a no mayo required version of deviled eggs.  The secret to keeping the filling creamy is to substitute the mayonnaise with healthy yogurt. Our unique recipe variations include mustard and Persian spice such as saffron stirred into the deviled egg filling!

Cook Time 10 minutes

Additional Time 10 minutes

Total Time 20 minutes

Ingredients

• 12 hard boiled eggs
• 3 tablespoons non-fat plain yogurt
• 1/2 teaspoon garlic powder
• 1 teaspoon saffron, smoked or turmeric (optional)
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon yellow mustard, lemon juice, vinegar, or pickle juice
• 1 teaspoon chives  and/or paprika (optional garnish)

Instructions

1. Peel cooled hard-boiled eggs
2. Slice in half lengthwise with a sharp edge knife
3. Using a dampened paper towel, napkin or cloth, wipe the knife clean of yolks after each egg
4. Put the yolks into a bowl
5. Add all ingredients
6. Mash with a fork and stir - adjust yogurt for desired consistency
7. Cut one of the bottom corners of a ziplock sandwich bag
8. Place yolk mixture into ziplock sandwich bag
9. Squeeze the yolk mixture into the empty sphere of the hard-boiled egg white
10. Sprinkle with paprika and chopped chives to garnish

Notes

Recipe Notes:

Adjust the amount of yogurt for the desired consistency of the deviled egg filling.

Adding dissolved, bloomed saffron or turmeric is optional but adds delicious Persian flair.

Use a sharp edge knife to slice the cooked and peeled eggs in half. Keep a damp napkin or paper towel handy in order to wipe and clean the knife after each egg. Very gently remove the yolks with your fingers.

Use a sandwich ziplock back with a small hole cut out of one of the bottom corners as a filling dispenser.  This way you can squeeze out the deviled egg innards in a swirly, pretty way. 

Garnish with chives cut into tiny slices and/or sprinkle paprika on top. Transfer to a serving platter.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 171Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 374mgSodium: 430mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 14g