Instant Pot: Loaded Bacon Deviled Eggs

Eggs are a major pantry staple in our house. We love our eggs and one of our favorite snacks are deviled eggs. To put a tasty spin, I made these Loaded Bacon Deviled Eggs as an appetizer for recent party we hosted. Full of crispy bacon, Parmesan cheese and a bit of green onion for a pop of color, these little bites of goodness won't take long to be devoured...

With the holidays coming up, these make a great easy and quick appetizer. Another bonus about this recipe is that there is very little moisture added to the filling. Nothing is worse than a runny or soupy deviled egg filling. The filling in this recipe is nice and firm, holds its shape and has good texture from the bacon, cheese and green onions mixed in. Next time, I'll need to make at least double this because I couldn't keep them on the serving platter long enough! When it comes to pressure cooking eggs, a tip I have is to think of Chuck Woolery and the old tv game show, Love Connection.... these eggs will be ready in 2/2... 2 mins LOW pressure cooking, 2 mins NPR! Perfect every time...

Loaded Bacon Deviled Eggs
recipe adapted from Food

1 dozen eggs
3 slices crisp cooked bacon, crumbled
1/4 cup parmesan cheese
1-2 stalks green onion, thinly sliced on bias
1 teaspoon prepared yellow mustard
2-3 tablespoons real mayonnaise
salt and pepper to taste

In your Instant Pot:

Plug in the IP with insert set in place.

Place trivet inside of IP with 1 cup of water.

Place eggs on trivet or if available, place eggs in a mesh colander set on top of the trivet.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 2 minutes on LOW pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 2 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 2 minutes, allow your IP to naturally release pressure for 2 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Remove eggs from IP and set in a cold water bath or run under cold water to handle; peel the eggs.

Cut eggs in halves lengthwise and remove yolks, placing yolks in a medium bowl.

To the yolks, add the bacon, parmesan cheese, green onion, mustard, mayonnaise, salt & pepper and stir to combine. Transfer filling mixture to a piping bag for easy filling or simply use a teaspoon.

Carefully fill the hollowed out egg whites with the yolk mixture. Cover and refrigerate for at least 1-2 hours to meld flavors.