These no-hassle deviled eggs are fast and easy to fix and cook in the Instant Pot electric pressure cooker. The eggs cook quickly in the Instant Pot, and the filling is simple and straightforward. Feel free to omit or swap out the onions or celery with other ingredients, like chopped dill pickle, bell pepper, or scallions.
If you like your hard-boiled egg yolks slightly moist, change the cook time to 4 minutes. If you’re looking for something a little different for your egg filling, you might try these deviled eggs with olives, or these ones with a curry filling. This recipe for deviled eggs with ham is another excellent option.
Recipe Tips
- Try to use eggs that are not overly fresh. Eggs that are closer to their expiration date (within about 14 days) are much easier to peel.
- If you don’t have an expiration date on your eggs, it’s easy to tell how fresh they are. Just fill a bowl with cold water and place several eggs in the bowl. Very fresh eggs will stay on the bottom of the bowl in a horizontal position. Eggs that are fairly fresh will lay on the bottom with the fat end just slightly raised. Eggs two to three weeks old will rest on the bottom with the fat end raised up (these are the easiest to peel). Bad eggs will float to the surface.
Instant Pot Deviled Eggs
Deviled eggs are a snap to fix and cook in the Instant Pot. Serve these tasty stuffed eggs on a bed of lettuce for a delicious snack or appetizer.
- Prep Time: 12 minutes
- Pressure Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 32 minutes
- Yield: 6 1x
- Category: Eggs, Instant Pot, Appetizers, Snacks
- Cuisine: American
Ingredients
- 12 large eggs
- 1/3 to 1/2 cup mayonnaise (or to taste)
- 1 teaspoon yellow mustard (or to taste)
- 1 tablespoon red onion (finely chopped)
- 1 tablespoon celery (finely chopped)
- Kosher salt (to taste)
- Black pepper (to taste)
- Paprika (to taste)
- Optional: shredded lettuce
Instructions
- Pour 1 cup of water into the Instant Pot inner pot.
- Place a trivet—or specialized egg holder—in the Instant Pot and arrange the eggs on it. Stack with another trivet or egg holder as necessary.
- Lock the lid in place and turn the valve to the sealing position. Choose the pressure cook or manual button (high pressure) and set the time for 5 minutes.
- Meanwhile, fill a large bowl with cold water and ice.
- When the time is up, let the pressure come down naturally for 5 minutes and then carefully turn the valve to the venting position. Transfer the eggs to the ice water and let them stand for a few minutes, or until they are cool enough to handle.
- Peel the eggs and slice them in half horizontally.
- Scoop the yolks out into a medium bowl and place the white halves on a tray or plate.
- Mash the yolks with about 1/3 cup of mayonnaise, mustard, red onion, and celery. Taste and add salt and pepper, as needed. Add more mayonnaise if desired.
- With a teaspoon or small cookie scoop, fill the egg white halves.
- Sprinkle the deviled eggs with paprika and arrange them on a bed of shredded lettuce or greens, if desired. The lettuce will keep them from tipping.
