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This easy egg recipe makes the best Instant Pot Deviled Eggs every single time! Get ready to make deviled eggs for every gathering and holiday party.
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!
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. Sure, we made deviled eggs but we also made classic egg salad on the repeat.
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!
Ingredients & Supplies
- 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
- mayonnaise
- mustard
- paprika
How to make deviled eggs in the Instant Pot
Step 1: Add a cup of water to the pot. Add the trivet and eggs. Lock the lid and cook for 6 minutes followed by a quick release of the vent.
Step 2: Remove the lid and use a slotted spoon to transfer the cooked eggs into an ice bath. Allow to sit for at least six minutes.
Step 3: 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.
Step 4: Mash the yolks with a fork and add the mayo, mustard, salt, and pepper to the mixing bowl and mix well.
Spoon the deviled egg mixture into a sandwich baggie, snip one corner. Pipe the egg mixture into the egg white halves.
Sprinkle with paprika and snipped fresh green chives for garish.
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Variations:
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.
Topping ideas:
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
Store cooked deviled eggs in an airtight container in the refrigerator for up to four days. These make a low carb healthy meal prep snack to pack in a cold lunch, too!
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.
More spring inspired recipes
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!!
Instant Pot Deviled Eggs
Ingredients
- To hard boil the eggs:
- 12 eggs
- 2 cups water divided
- 3 cups ice
To make the deviled eggs
- ½ cup mayo
- 2 teaspoons yellow mustard
- sea salt and black pepper to taste
- sprinkle of paprika and snipped chive for garnish
Instructions
- Place 1 cup water in the bottom of your Instant Pot. Add the trivet.
- Add the trivet and place 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.
- 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.
Notes
Variations:
- 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.
Leftovers:
Store leftovers in an airtight container for up to four days.Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Anne Starr says
I have always wanted to do a deviled egg bar for the Easter reception at church! Basic egg and then all kinds if add-ons.... bacon, hot sauces, jalapeño, sweet or dill chopped pickles, pimientos, toasted pecans, Tony Chacheres, smoked paprika, green olives, etc, etc!! A charcuterie egg tray!
Deanne Frieders says
That's a brilliant idea Anne!