Making deviled eggs for every gathering and holiday party is now on your to-do list because this easy egg recipe makes the best Instant Pot Deviled Eggs every single time!
We all know how the holiday appetizer circuit works when it comes to a tray of deviled eggs.
People walk by….grab an egg. Walk by 5 minutes later…and grab another egg.
I know I’m not the only one doing it! So why all the hype about a recipe that’s been around for a long time?
These eggs are the perfect appetizer for pretty much any gathering of three or more people. For real. Plus they’re low carb and these days, I feel like that just gives me permission to eat two…
You should probably do the same!
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Instant Pot Deviled Eggs
Have I mentioned the eggs peel like a dream when you use this Instant Pot method??
No discarded egg whites, no funky colored green egg yolks…just perfect eggs that are 100% worthy of serving up on your favorite platter.
When I first got my Instant Pot we made deviled eggs on the repeat like, four times a week. And no, I’m not exaggerating.
Our 2 year old son Luke couldn’t get enough of peeling the eggs. That right there should tell you how easy it is!
And yes, I know you can find deviled eggs and even hard boiled eggs at the grocery stores now. But when it’s so easy to make your own perfect hard boiled eggs, I say learn this craft and you’ll basically sail through the entertaining circuit for eternity.
It’s a game changer, I tell you!
Supplies you’ll need to make Instant Pot Deviled Eggs
- a bowl of ice water – to stop the eggs from cooking when they’ll pulled from the Instant Pot
- an electric pressure cooker, which we somehow have all deemed an Instant Pot. It’s like calling facial tissues Kleenex…it just happens!
- and of course, eggs
How to make deviled eggs from the Instant Pot
Step 1: Make the hard boiled eggs
Step 2: Cool the eggs in an ice bath until they’re completely chilled. This will stop the cooking process and make the eggs super easy to peel.
Step 3: Make the filling. Okay, making the filling is truly the best part of this whole thing. I secretly make sure there’s a little filling left over for me when I’m done filling my eggs because I will 100% eat the deviled egg mixture straight up on a spoon. Or outta the piping bag…
You know, quality control and all. It’s an important job we’re doing here!
This is the classic recipe I grew up with, but of course, any recipe is subject to interpretation. Here are some ways you can mix things up with your deviled eggs game.
- Instead of yellow mustard, you can substitute Dijon mustard
- You can use a piping bag instead of my shortcut sandwich bag. Go ahead and be fancy, you can use a star tip if you’d like!
- A little dollop of sweet pickle relish can be mixed in with the other filling ingredients.
- I use mayonnaise, but you can 100% use Miracle Whip if that’s how your momma raised you! I’m not gonna mess with tradition.
Set a bottle (or two) of hot sauce alongside, because everyone has their favorite brand, don’t they?!? Those who like a little spice can put a few drops on their deviled eggs.
Add a little chopped bacon to the top.
How to store leftover deviled eggs
How to transport deviled eggs
My mom has an awesome deviled egg carrying tray from Tupperware straight out of the 70’s and it’s amazing! If you don’t have one hanging around, you can pick a similar (albeit less retro) deviled egg container for transporting.
Or, if you’re headed to a party destination that allows all hands on deck, pre-make the eggs and filling and then assemble them on site. You can display them on a pretty deviled egg tray.
Enjoy making these Instant Pot deviled eggs, then stop on by and leave a recipe review or comment below. I’d love to hear from you!!
- To hard boil the eggs:
- 12 eggs
- 2 cups water, divided
- 3 cups ice
To make the deviled eggs
- 1/2 cup mayo
- 2 teaspoons yellow mustard
- sea salt and black pepper to taste
- sprinkle of paprika and snipped chive, for garnish
To make the hard boiled eggs
- Place 1 cup water in the bottom of your Instant Pot. Add the trivet.
- Add the trivet and place 6 eggs on the trivet. Cover and lock the lid.
- Select "Manual" function and set for 6 minutes.
- Perform a quick release. (I like to loosely place a towel over the steam valve). Remove eggs with a slotted spoon and place in an ice bath of 1 cup water and 3 cups ice for an additional 6 minutes.
Remove from water after 6 minutes and refrigerate until you're ready to peel.
To make the deviled eggs
- Peel the eggs and discard the shells. Use a paring knife to slice the hard boiled eggs in half. Set aside the white halves. Place the yolks in a small to medium sized mixing bowl.
- Use a fork to mash the yolks and remove lumps. Add the mayonnaise, mustard, salt, and pepper to the mixing bowl and mix well.
- Once the deviled egg mixture is creamy and lump free, spoon the mixture into a sandwich baggie. Using a pair of kitchen scissors, snip the corner off one corner. Pipe the egg mixture into the egg white halves.
Sprinkle with paprika and snipped fresh green chives for garish.
Serving Size:1 grams
Amount Per Serving: Calories: 32Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 0gCholesterol: 82mgSodium: 36mgCarbohydrates: 1gSugar: 1gProtein: 3g