Jammy Deviled Eggs Recipe (2024)

No, no. These may be okay, but they are not deviled eggs. Call them something else. Gussied Up Hard Boiled Eggs perhaps. But modified yolk replaced is essential the the essence of Deviled Eggs.

I initially scoffed, but then really craved a deviled egg, and I'm the only one in house that eats them. Did a bit of a riff: boiling the eggs for 5 and letting them stand for 10, then rinsing in cold. Sliced one in half, placed a dollop of brown mustard, then a dollop of greek yogurt, then s & p, and crowned with a mini pickle sliced short-way (about 3 slice fit per egg-half). Tasted exactly like when I go through the whole rigamarole, but without the extra mixing scooping and stuffing...

I’m sure these are wonderful. The texture is part of what makes devilled eggs so appealing so I will smush the cooked yolks with these seasonings as usual.

My ring regularly takes on the odor of whatever I cooked last, but I've never detected that in eggs. Not starting up the interminable how-to-steam-eggs-in-an-Instant-Pot argument, but for anyone new to the process, while Bob's apparently takes 7 minutes, I use 3 minutes (high pressure, 2 minutes natural release) to get cooked whites with jammy centers, and even just 5 minutes with a quick release leaves my yolks dry. Seems everyone's IP works a little differently.

Had the same question, I would reckon room temp or the eggs will crack!

I love adding anchovies to my traditional deviled eggs 1 anchovy per two yolks… maybe add a smidge of anchovy paste to the mix would also add a pop of umami? Happy Easter y’all!

@Melissa -- try a new sealing ring. If it solves the flavor problem, use that ring only for eggs.

I often hard cook a half dozen eggs so I can have an egg for breakfast before work. Having a small container of the spicy mayo mixture stored separately has really improved my breakfast! Thank you, Ali.

Try substituting the Dijon with a touch of Wasabi paste/powder.

7 minutes in the Instant Pot will ensure that the shells come right off with no effort at all.

Full proof method for perfect, jammy eggs is to simply steam them in your veggie steamer for 9 minutes. Add the eggs once the inch or so of water under the steamer is boiling, cover and set timer for 9 minutes. Meanwhile prepare a bowl of ice cold water - add a tray of ice cubes to be sure it’s very cold. When timer sounds, use a spoon to remove eggs and place them in the water to cool off. Never fails to produce jammy, easy to peel eggs.

great idea, jammy yolks are so much nicer than hard yellow ones. steaming the eggs is more reliable than boiling and you never get an egg that cracks or splits. usually 9 min for jammy eggs.

Like Nancy, I like to have some hard boiled eggs on hand for a quick brekkie, to add to a salad, etc. Having this endlessly adaptable sauce on hand makes quick work of a very easy version of what I call a deconstructed deviled egg. All the flavor, half the fuss - and BTW, this travels to parties very well (where they are always well received). A winner!

Love this recipe!I used a followed the recipe exactly other than using a few drops of Melinda's Habanero hot sauce (green label) instead of cayenne. Plus a dab of sour cream in addition to the mayo, just a personal preference.

These are really good! I carved out about half of the cooked yolk and added that to the mixture.

I made this exactly as posted and just love the flavour. Thank you.

Not the same as deviled eggs - but much easier and do in a pinch

Undercooked eggs are too dangerous to use.

I got so many compliments on these at my Easter party. Everyone loved them and they were so quick and easy.

I had no idea I needed these in my life. Cooked as directed, using two cold eggs in a six-inch straight-sided saucepan. Mixed a bit of sriracha with greek yogurt and put a dollop on each half, with a bit of salt to finish. Perfect.

I had a dozen beautifully dyed eggs that would have gone to waste. After some very colorful peels were removed, 5 minutes later I had a platter of deviled eggs and I never had to attempt to get the yolk mixture back in the shells. So tasty and quick!

6 minutes. 8.5 minutes is too long.

Full proof method for perfect, jammy eggs is to simply steam them in your veggie steamer for 9 minutes. Add the eggs once the inch or so of water under the steamer is boiling, cover and set timer for 9 minutes. Meanwhile prepare a bowl of ice cold water - add a tray of ice cubes to be sure it’s very cold. When timer sounds, use a spoon to remove eggs and place them in the water to cool off. Never fails to produce jammy, easy to peel eggs.

I would make these again but I found it made WAY TOO much dressing!

I have been using the 5-5-5 minute method for hardboiled eggs in the Instant Pot. 5 minutes to reach pressure, 5 minutes under pressure, 5 minutes natural release. What I like best is that they peel really easily, unlike ever other advice for easy peeling: fresh eggs which does nothing.But I would admit that the yolks are maybe a little harder than you would want for this application. But perfect for egg salad and egg sandwiches

I often hard cook a half dozen eggs so I can have an egg for breakfast before work. Having a small container of the spicy mayo mixture stored separately has really improved my breakfast! Thank you, Ali.