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.
These no-hassle Instant Pot deviled eggs are fast and easy to fix and cook. If you’re looking for a quick and reliable way to make deviled eggs, the Instant Pot delivers perfect results every time. Pressure cooking the eggs makes them incredibly easy to peel, saving time and frustration. These deviled eggs are creamy and flavorful, with a simple filling of mayonnaise, mustard, red onion, and celery. Serve them on a bed of greens for a party-ready presentation, or mix and match the filling with your favorite add-ins for a fun twist on this classic appetizer.
If you like your hard-boiled egg yolks slightly moist, change the cook time to 3 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. Fill a bowl with cold water and place several eggs in it. Very fresh eggs will stay on the bottom of the bowl in a horizontal position. Eggs that are fairly fresh will lie 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.
Recipe Variations
- Use chopped dill pickle or sweet relish as a substitute for celery.
- Swap the red onion for scallions or chives.
- Add a pinch of curry powder or smoked paprika to the yolk mixture.
- Replace yellow mustard with Dijon or spicy brown mustard.
- Add a few teaspoons of pickle juice or hot sauce for an extra tangy flavor.
- Add finely chopped ham, bacon, or cooked shrimp for a protein boost.
- Top with capers, sliced olives, or chopped herbs for a garnish.
- Make them spicy with a dash of cayenne or Sriracha.
What to Serve With Instant Pot Deviled Eggs
- Fried chicken or chicken tenders
- Pulled pork sliders or sandwiches
- Potato salad, coleslaw, or macaroni salad
- Vegetable tray with ranch or hummus
- Cheese board with crackers and fruit
- Grilled burgers or hot dogs at a cookout
- Cucumber sandwiches or finger sandwiches for tea
- Pickled vegetables or an antipasto platter
- Green salad or spinach salad with vinaigrette
How to Store Deviled Eggs
Place the deviled eggs in a single layer in an airtight container. If stacking is necessary, separate layers with wax paper or parchment. Store them in the refrigerator for up to 2 days for the best quality.
If you’re making them in advance, you can cook, peel, and slice the eggs ahead of time and store the whites and filling separately. Assemble just before serving for the freshest presentation.
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
Prepare a Bowl of Ice: Fill a large bowl with ice and water; set aside. 
Arrange the Eggs in the Instant 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. Pour 1 cup of water into the Instant Pot inner pot. Lock the lid in place and turn the valve to the sealing position. Select the pressure cook or manual button (set to high pressure) and set the timer for 4 minutes. When the time is up, let the pressure release naturally for 5 minutes, then carefully turn the valve to the venting position. 
Cool the Eggs: Transfer the eggs to the ice water and let them stand for a few minutes, or until they are cool enough to handle. 
Peel and Slice: 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. 
Combine: 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. 
Fill the Eggs and Serve: 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. 
Nutrition
- Serving Size: 2 eggs/4 halves
- Calories: 230
- Sugar: 0.6 g
- Sodium: 437 mg
- Fat: 18.8 g
- Carbohydrates: 1.6 g
- Fiber: 0.4 g
- Protein: 12.9 g
