Instant Pot Curry Deviled Eggs with Caviar
By Rebecca White, A Pleasant Little Kitchen
Instant Pot Curry Deviled Eggs with Caviar
By Rebecca White, A Pleasant Little Kitchen
Yield/Serves:
Makes 18 deviled eggs
- 9 large eggs
- 1 cup water
- 1 tablespoon plus 1 teaspoon sour cream
- 2 tablespoons plus 1 teaspoon mayonnaise
- 4 teaspoons Dijon mustard
- ½ teaspoon kosher salt
- ¾ teaspoon curry powder
- Caviar, for topping
- Chopped fresh parsley, for topping
Deviled eggs just got easier to make with the Joseph Joseph Lotus Steamer and the Instant Pot. These creamy deviled eggs are seasoned with the perfect amount of curry powder and salt. Caviar and fresh parsley top these bites for a memorable touch.
Pour the water into the Instant Pot. Place the Joseph Joseph Lotus Steamer into the Instant Pot.
Place the eggs into the steamer. Place the lid on top of the Instant Pot. Cook on high pressure for 7 minutes.
After the 7 minutes of cooking, release the pressure using the quick release method.
Place the eggs immediately into an ice bath. Let cool for 5 minutes. Remove the eggs and place in a bowl.
Remove the shells from the eggs. Slice the eggs in half and remove the egg yolks.
Place the cooked egg yolks, sour cream, mayonnaise, mustard, salt and curry powder into the small bowl of a food processor. Puree until the mixture is smooth.
Spoon or pipe the yolk mixture into the egg whites. Top with a small amount of caviar and parsley. Serve chilled.
Pour the water into the Instant Pot. Place the Joseph Joseph Lotus Steamer into the Instant Pot.
Place the eggs into the steamer. Place the lid on top of the Instant Pot. Cook on high pressure for 7 minutes.
After the 7 minutes of cooking, release the pressure using the quick release method.
Place the eggs immediately into an ice bath. Let cool for 5 minutes. Remove the eggs and place in a bowl.
Remove the shells from the eggs. Slice the eggs in half and remove the egg yolks.
Place the cooked egg yolks, sour cream, mayonnaise, mustard, salt and curry powder into the small bowl of a food processor. Puree until the mixture is smooth.
Spoon or pipe the yolk mixture into the egg whites. Top with a small amount of caviar and parsley. Serve chilled.