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 (and to keep them steady on the plate), 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.
What You’ll Like About This Dish
Easy-peel eggs. The Instant Pot method makes shells slip off with almost no effort.
Classic flavor. A simple yolk mixture with the right balance of creaminess and tang.
Perfect for gatherings. Great for parties, holidays, and make-ahead snacks.
Reliable results. Pressure cooking helps produce evenly cooked yolks every time.
Ingredient Notes
- Eggs – Large eggs work best for consistent cooking and easy peeling.
- Mayonnaise – Adjust the amount to your preferred creaminess.
- Yellow mustard – Adds tang and enhances the classic deviled egg flavor.
- Red onion – Finely chop for small pops of flavor without overpowering.
- Celery – Provides crunch and freshness in the filling.
- Paprika – A traditional finishing touch for color and mild warmth.
Steps to Make Instant Pot Deviled Eggs
- Prepare an ice water bath and set it aside.
- Arrange the eggs on a trivet or egg rack inside the Instant Pot and add water to the pot.
- Pressure cook the eggs, followed by a short natural release and quick release to finish.
- Transfer the eggs to the ice bath and cool them until easy to handle.
- Peel the eggs, slice them in half, and separate the yolks into a bowl.
- Mash the yolks with the mayonnaise, mustard, onion, and celery.
- Season to taste, then fill the egg white halves and sprinkle with paprika.
Tips
- Use slightly older eggs if you have them—they peel even more easily after pressure cooking.
- Be gentle when peeling; pressure-cooked eggs often release cleanly with minimal tapping.
- Adjust the mayonnaise gradually until the filling is as creamy as you like.
- For neatly filled eggs, use a small cookie scoop or piping bag.
- If making ahead, keep the whites and filling separate until ready to serve.
- If there’s no expiration date, 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
- Sweet relish twist. Add a spoonful of sweet pickle relish for a Southern-style flavor.
- Spicy version. Stir in a pinch of cayenne or a dash of hot sauce for extra heat.
- Herby deviled eggs. Mix in chopped fresh dill, parsley, or chives.
- Bacon deviled eggs. Fold in finely chopped cooked bacon for a smoky, savory option.
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
Refrigerate: Store deviled eggs in an airtight container for up to 2 days. Keep them chilled until ready to serve.
Freeze: Freezing is not recommended because the texture of the whites becomes watery and rubbery.
Reheat: Deviled eggs should not be reheated. Keep refrigerated and serve cold.
Instant Pot Deviled Eggs
Ingredients
- 12 large eggs
- 1/3 to 1/2 cup mayonnaise, or to taste
- 1 teaspoon 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
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
