Tag Archives: prosciutto

Instant Pot Hard Boiled Eggs + Hard Boiled Egg Snacks 3 Ways (Paleo, Whole30, Keto)

Learn how to make Instant Pot hard boiled eggs that’s perfect and easy to peel every time, plus 3 simple and healthy snack ideas you can make with them!

I love my deviled eggs (case in point: pickle deviled eggs, bacon ranch deviled eggs, and beet deviled eggs). However, sometimes I’m lazy and I don’t feel like dealing with mashing the yolks and putting them back in the whites. So I’ve been snacking on these super duper easy egg snacks that are Whole30 and keto-friendly, and not only are they super yummy, they are really pretty to serve over the holidays!

Watch a Quick Video of These Hard Boiled Egg Snacks

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Instant Pot Hard Boiled Eggs

To make your life even easier, I highly recommend making hard boiled eggs in the Instant Pot! Not only is it quick and simple to do, the eggs come out consistently perfect every time. Best of all, somehow the eggs are so easy to peel without the shell sticking to the whites. I don’t think I’ll ever make hard boiled eggs any other way.

Instant Pot Hard Boiled EggsInstant Pot Hard Boiled Eggs

Cook Time Variations

For this specific recipe, I decided to leave the yolks slightly soft in the center since I’m not making deviled eggs.I love soft yolks in general and this texture pairs so well with the various toppings I used in the hard boiled egg snacks especially well.

However, if you prefer true hard boiled eggs without any softness, make sure to let the Instant Pot naturally release pressure for 5 minutes instead of quick releasing like I did. This will help the yolk cook more so you can achieve your desired result.

Get Creative with Your Toppings

After you make the Instant Pot hard boiled eggs, it’s time to make hard boiled egg snacks! I provided 3 of my favorite topping combinations that I’ve been enjoying, but of course, you can get creative and make your own topping combos as well.

I think I’ll be serving these snacks over the holidays as an appetizer while we wait for the turkey or ham to cook. Not only are they super tasty and full of healthy fats, they pop with color on the table making it so festive for special occasions!

Instant Pot Hard Boiled EggsInstant Pot Hard Boiled Eggs

Instant Pot Hard Boiled Eggs + Hard Boiled Egg Snacks 3 Ways (Paleo, Whole30, Keto)

Course: Appetizer, Snack
Prep Time: 1 minute
Cook Time: 5 minutes
Pressurizing time: 10 minutes
Total Time: 6 minutes
Author: Jean Choi

Learn how to make Instant Pot hard boiled eggs that's perfect and easy to peel every time, plus 3 simple and healthy snack ideas you can make with them!

Print

Ingredients

Instant Pot Soft Boiled Eggs

  • 1 cup water
  • 2-12 eggs
  • Ice bath

Mustard Salmon Eggs

  • Hard boiled eggs
  • Dijon mustard
  • Smoked salmon cut into small pieces
  • Fresh dill

Prosciutto Mayo Eggs

  • Hard boiled eggs
  • Paleo mayonnaise
  • Prosciutto sliced cut into small pieces
  • Pickles cut into small chunks

Bacon Ranch Eggs

  • Hard boiled eggs
  • Ranch dressing
  • Bacon bits
  • Radish cut into small pieces

Instructions

Instant Pot Hard Boiled Eggs

  1. Pour water into the Instant Pot, and place a steamer basket or the trivet it came with over the water.

  2. Place the eggs on the steamer basket or the trivet.

  3. Close the lid, and make the sure the pressure valve is set to Sealing.

  4. Cook on high on Manual for 5 minutes, and prepare an ice bath.

  5. Once it beeps to a finish, quick release the pressure.*

  6. Immediately transfer the eggs to the ice bath and let it cool for at least 5 minutes. 

  7. Peel the eggs when you are ready to eat them. They should be peel easily!

Hard Boiled Egg Snacks 3 Ways

  1. Slice the hard boiled eggs in half. 

  2. Top each half with the ingredients listed for each egg snack. The amount depends on your taste preference!

  3. You can store hard boiled eggs and egg snacks in the refrigerator for up to one week. 

Recipe Notes

*This quick release method will make hard boiled eggs that are slightly soft in the center, which are better to make the 3 snack recipes. For full hard boiled eggs, naturally release pressure for 5 minutes before opening the lid. 

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Prosciutto “Cheese” Paleo Stuffed Mushrooms (Whole30, Keto)

These dairy free and Paleo Stuffed Mushrooms are filled with prosciutto and cashew cheese, and they are a delicious and easy Whole30 and Keto finger food!

My last recipe for you before I fly (almost) across the country to Cleveland to spend time with C’s family! I just realized that I’ve been working backwards with my Thanksgiving recipes.  I went from a dessert recipe to a main dish to a side and now to this, an appetizer. Totally unintentional. I’m ending with a good one though with these paleo stuffed mushrooms. Can’t really go wrong with a recipe that has prosciutto in it, am I righhh?

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

This is another easy and quick recipe that’s a crowd favorite. You can use any kind of mushrooms that you can stem and fill. I like to use regular white or cremini mushrooms because they are bite sized and perfect for a finger food.

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

For those who are dairy intolerant, soaked cashews make a delicious cheese substitute. They are mild enough to flavor easily and become soft so they blend into a creamy texture.

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

You can eat these paleo stuffed mushrooms hot right of the oven or at room temperature, so feel free to make this ahead of time in the morning if you need the oven space throughout the day for other dishes.

Hope everyone has a wonderful Thanksgiving wherever you are and whoever you are with!

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

Prosciutto "Cheese" Paleo Stuffed Mushrooms

Course: Appetizer, Snack
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 servings
Calories: 43 kcal
Author: Jean Choi

These dairy free and Paleo Stuffed Mushrooms are filled with prosciutto and cashew cheese, and they are a delicious and easy Whole30 and Keto finger food!

Print

Ingredients

  • 8 oz mushrooms
  • 1/3 cup rawcashews soaked for at least 2 hours
  • 2 tsp lemon juice
  • 2 tsp fresh thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper to taste
  • 1 tbsp water
  • 2 oz prosciutto chopped

Instructions

  1. Preheat oven to 400 degrees F.
  2. Remove the stems from the mushrooms. You can discard the stems or save them for another use.

  3. Drain the cashews and place in the food processor with lemon juice, salt, pepper, thyme, and water.
  4. Process until smooth.
  5. Place in a bowl and add in the chopped prosciutto. Mix well.
  6. Spoon the mixture into the mushroom caps and lay them out on a baking sheet.
  7. Bake for 20 minutes. 

  8. Serve warm or at room temperature.

Recipe Notes

Feel free to use goat cheese or any other good quality soft cheese instead of cashews if you can handle dairy!

Nutrition Facts
Prosciutto "Cheese" Paleo Stuffed Mushrooms
Amount Per Serving (1 mushroom (approx.))
Calories 43 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Cholesterol 3mg 1%
Sodium 129mg 5%
Potassium 93mg 3%
Total Carbohydrates 1g 0%
Protein 1g 2%
Vitamin A 0.1%
Vitamin C 1.1%
Calcium 0.1%
Iron 2.1%
* Percent Daily Values are based on a 2000 calorie diet.