Instant Pot Smoked Salmon Deviled Eggs

Posted by admin on July 12, 2022

Instant Pot Smoked Salmon Deviled Eggs. A smoked salmon appetizer in a one-bite package thanks to 5-5-5 Instant Pot hard-boiled eggs.

Smoked salmon is one of my favorite appetizers. I am always tempted when I see it on a menu. So, when I was looking for a new deviled egg idea, Ina Garten's smoked salmon deviled eggs caught my attention.

A smoked salmon deviled egg on a teal egg plate — Instant Pot Smoked Salmon Deviled Eggs

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Now, I don't want to contradict the Barefoot Contessa. She knows what she's doing. But, my deviled egg technique is different from hers. A lot different. She mixes her filling with an electric mixer, making almost an egg yolk mousse. Me? I'm a "smash it with a fork" kind of deviled egger. My deviled egg recipes follow a basic technique, which I use in a bunch of different ways (like Instant Pot Deviled Eggs with Potato Chips, Instant Pot Wasabi Deviled Eggs, or Instant Pot Buffalo Deviled Eggs). So, I'm taking Mrs. Garten's basic idea and giving it my own personal spin.

🥫Ingredients

Eggs
Mayonnaise
Capers
Red onion
Dijon mustard
Smoked salmon
Fresh dill

See the recipe card for quantities.

How to make Instant Pot Smoked Salmon Deviled Eggs

Hard boil the eggs. Use the Instant Pot 5-5-5 hard-boiled egg method. Put six eggs on a rack in an Instant Pot and pour in a cup of water. Pressure cook for 5 minutes, let the pressure come down naturally for 5 minutes, quick release the remaining pressure, then cool the eggs in an ice water bath for (at least) 5 minutes.
Prep the fillings: Mince the capers, red onion, and smoked salmon.
Peel and halve the eggs, separate the yolks from the whites, and mash the yolks.
Make the filling: Mix the mashed yolks with mayonnaise, dijon mustard, minced capers, red onion, and smoked salmon. Scoop it into a quart-sized zip-top bag.
Make the deviled eggs: Snip the corner off the bag and pipe the filling into the egg whites. Top each egg with a strip of smoked salmon and a sprig of fresh dill. Enjoy!

🥘 Substitutions

Smoked salmon, capers, and minced red onion are the standard "smoked salmon appetizer" ingredients, so I consider them essential. But, just in case…

Smoked salmon: any smoked fish will work here - I used smoked trout once when it was available.

Capers: You can skip them, but I like the pickled taste they add.

Red onion: Substitute any onion or (even better) shallots for the red onion.

If you don't have Dijon mustard, cheap yellow mustard works fine.

My brother-in-law is the deviled egg whisperer in our family, and he recommends Miracle Whip instead of mayonnaise. I never have it on hand, so I use mayonnaise, and these eggs taste great to me. But, if you are a Miracle Whip fan, go ahead and use it.

The dill sprigs and extra strips of smoked salmon are a nice garnish, but not necessary. Skip them if you want.

🛠 Equipment

A 6-quart pressure cooker. And, because we're using the pressure cooker as a pressure steamer to cook the eggs, a steamer basket, rack, or baking sling holds the eggs above the water.

A quart-sized zip-top bag to use as a piping bag, and a pair of scissors to snip off the tip of the bag.

📏Scaling

This recipe can be doubled or halved. Keep the 1 cup of water in the pressure cooker the same, and double or halve the rest of the ingredients. When I make deviled eggs for a party, I double the eggs in the cooker to make two different types. (I like variety in my deviled eggs.) I have gone as high as an 18-pack of eggs in my 6-quart pressure cooker.

☃️ Storage

The recipe can be prepped up to a day ahead. Cook the eggs, mix the filling, and put it in the quart bag. Put the egg white halves in a gallon bag in a paper towel, and refrigerate the filling and eggs until you are ready to serve. Pipe the eggs and top them right before serving.

If you have leftover filled deviled eggs, they will last a couple of days in the refrigerator, covered with plastic wrap, but the filling gets a little soft and runny.

💡Tips and Tricks

The key to Instant Pot hard-boiled eggs is the 5-5-5 timing. Five minutes at high pressure, five minutes of natural pressure release before quick releasing any remaining pressure, and five minutes (at least) in an ice bath. Perfect eggs every time.
The tricky part of this recipe is cleanly slicing the eggs in half. I use a sharp, thin paring knife. I clean it after every egg by dunking it in a glass of warm water and then wiping it with a paper towel. The other key is to be decisive - make one clean, continuous slice through the egg. He who hesitates is lost…or at least has eggs with zig-zag edges.
The final trick is using a zip-top bag as a pastry bag. It gives you a lot of control when piping the mashed egg filling into the eggs. A cheap plastic bag with one corner snipped stands replaces a fancy pastry bag.

🔪🔪Recipe🔪🔪