The instant pot is a fool proof method for making deviled eggs that are cooked perfectly every time! Super delicious and easy when you combine hard boiled eggs with the flavorful mixture of spices in harissa.
Place the metal trivet in the Instant Pot liner then add one cup of water.
Stack the eggs gently on the trivet and put the lid on.
Make sure the vent is in the sealed position, then manually set the timer for 4 minutes.
When the time is up, let the eggs naturally depressurize for 5 minutes. Meanwhile make a large bowl of ice water.
Using tongs, carefully transfer the hard boiled eggs to bowl of ice water. Let eggs cool for 5 minutes then peel. We like to use The Negg which makes getting the shells off super easy!
Harissa Deviled Eggs
Cut eggs in half and scoop out the yolks into a medium sized bowl. Mash the yolks with a fork, wooden spoon, potato masher or a whisk.
Add in mayo and harissa and whisk until smooth. If needed, season with sea salt to taste. If desired, add a small squeeze of lemon juice to thin the filling.
Fill egg whites with egg yolk filling and decorate with a pinch of harissa seasoning and parsley.
Refrigerate until ready to serve.
Don't use farm fresh eggs for deviled eggs! Eggs that are super fresh are difficult to peel. Eggs that are 1-2 weeks old will be easier to peel!
For our recipe tests we used harissa from the Spice and Tea Exchange
A great way to make perfect Instant Pot hard boiled eggs is to cut up a cardboard egg carton and place the eggs upside down (pointy end down) in the carton. You can stack two layers of eggs this way and the cartons reduce the likelihood that the eggs will crack.
Don't have an Instant Pot? No problem! You can boil or steam eggs too!