Instant Pot Deviled Eggs

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.

Prep Time5

Cook Time10

Cool Time20

Total Time35

Makes deviled eggs

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.

Chill until serving.

A quick release means moving the valve to the open position, allowing the steam to release before the lid may be taken off.

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.

Store leftovers in an airtight container for up to four days.