How to Make Deviled Eggs in the Instant Pot

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Cooking With Anadi

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Deviled Eggs have always been an exciting appetizer to me! Make your next party great with this super easy Deviled Eggs recipe with the help of the Instant Pot! At the time of writing this, Father’s Day just passed, but that’s okay! You can serve these Deviled Eggs for your dad as a simple gesture of kindness!

Maybe you thought Deviled Eggs are time-consuming and not worth the effort. However, when you learn How to Make Deviled Eggs in the Instant Pot, you’ll slash loads of time and find this to be one of the most fun and time-efficient appetizers you can make! Of course flavor won’t be sacrificed at all! When preparing a special dinner, you want to be as organized in the kitchen as possible. I discuss this more in my 5 Tips To Make Cooking Fun! free guide! Organization is a crucial skill to master to avoid stress and make cooking not a chore but an exciting time and to cherish the memories while preparing your meal and enjoying it with loved ones. Get that free guide by signing up to my newsletter, along with my Live to Cook one month challenge! You can certainly try this out as part of the challenge, and be sure to tag me on Instagram so I can see how you’ve implemented my tips and to share your wonderful creations!

A key question that arises when making deviled eggs is “How to make deviled eggs pretty?” This will also be discussed in this recipe, but if you want a tangible idea of how to make the prettiest and tastiest deviled eggs for your loved ones, then check out the video at the bottom of this post! With a recipe that requires a delicate touch, I find that sharing a video recipe is extremely helpful and really gives you the tools you need for success! Please subscribe to my YouTube channel if you haven’t already, and be sure to hit the bell button so you receive the notifications for when the recipe videos go live! Let’s get cooking!

What Are Deviled Eggs?

Believe it or not, Deviled Eggs have quite a history! According to the North Carolina Egg Association, deviled eggs originated from ancient Rome. The ancient Romans served boiled eggs with spicy sauces at the beginning of meals for guests. This was a common practice for wealthy Romans, and the saying went “ab ova usque ad mala”, which translates to “from eggs to apples.” This refers to the beginning of a meal to the end. In the 13th century, folks in Spain would pound boiled egg yolks with cilantro, pepper, coriander and onion juice, topped with a fermented barley or fish sauce, oil and salt. This mixture was stuffed into the eggs, and the halves would be attached with a stick and a sprinkling of pepper. Stuffed eggs continued to grow in popularity across Europe, with variations of fillings including raisins, cheese, and herbs. By the 1800s, the term “deviling” grew in popularity to refer to cooking food at a high speed and making the food spicy. Stuffed eggs grew in popularity in the United States in the mid 19th century, and by the 1940s, mayo became a key element to deviled eggs. For more details on the history of Deviled Eggs, check out this article.

With all that being said, when we break it down, Deviled Eggs means stuffed spicy eggs! They consist of peeled hardboiled eggs, sliced in half and the yolks are separated from the whites. We mash the yolk and make a creamy mixture with mayonnaise. We then add the yolk back and season our eggs. There are many variations to Deviled Eggs, and I’ll share some ideas at the bottom of this post! - but the key elements are mayonnaise, mustard, and paprika. I’ll be making Southern-style deviled eggs!

Deviled Eggs are typically served as appetizers as was done back in ancient Rome, but they’re also great to have as side dishes or for breakfast! Feel free to enjoy Deviled Eggs whenever you want!

Why Make Instant Pot Deviled Eggs?

You’ll love this deviled eggs Instant Pot recipe! Pressure cooking in the Instant Pot will save you plenty of time. Unlike boiling eggs over the stove, you don’t have to wait for the water to boil. You literally will just place the eggs in the Instant Pot and cook! In fact, pressure cooking your eggs will take a shorter amount of time than when you boil your eggs traditionally. These will take 2 minutes to cook and 8 minutes to rest, as opposed to about 10-12 minutes to boil. The entire process of hard boiling They’ll be done probably by the time your water will come to a boil in the sauce pan! For more details about pressure cooking eggs in the Instant Pot, check out my guide to achieve soft- to hard-boiled eggs here.

Next, by using the Instant Pot, you’ll save a burner on the stove. Since Deviled Eggs are served for dinner parties, you’ve probably got a lot already going on in the kitchen. Using the Instant Pot will free up your stovetop, so technically you’ll save even more time because you won’t have anything being held up while the eggs are cooking here. You can work smart in the kitchen!

Third, making Deviled Eggs in the Instant Pot will guarantee consistent results. Even with my Stovetop Boiled Eggs guide, there still can be some uncertainty. Once you know your Instant Pot timings, you can boil your eggs with ease with no guesswork! Cooking with confidence also speeds things up! These eggs will also be easy to peel, so you won’t spend extra time peeling your eggs after they’ve cooked.

Finally, Deviled Eggs in general are an easy and budget-friendly recipe! Once you’ve dealt with boiling your eggs, making the yolk mixture and assembling is actually really quick to do and it’s lots of fun! Everyone loves seeing deviled eggs at a party, and by following this recipe, you’ll have your appetizers sorted out, so there won’t be any stress in preparing for your special occasion!

Equipment Used for Deviled Eggs in the Instant Pot

Here’s what we’ll use for this Deviled Eggs recipe:

• Instant Pot
• Bowl for the ice water bath
• Pepper mill
• Piping bag (or spoons)

Ingredients for Instant Pot Deviled Eggs

Time to see what we’ll need for our Instant Pot Deviled Eggs! All ingredient quantities and the recipe instructions are in the FULL PRINTABLE RECIPE CARD at the bottom of this post! Be sure to check it out so you can save this recipe for later, and so you can scale the recipe based on how many deviled eggs you want to make! You can make some eggs just for you, for a small crowd, or for a large crowd! The recipe card will automatically adjust all ingredient quantities, no mental math for you!

• Eggs
• Mayonnaise
• Dijon mustard
• Paprika
• Apple cider vinegar
• Cheddar cheese
• Dill
• Dill pickles
• Salt & pepper

How to Boil Eggs on a StoveTop

1. Arrange the eggs in a pot in a single layer and fill the pan with water (at least 1 inch in depth)
2. Cover the pot and bring the water up to a boil.
3. As soon as the water comes up to a boil, start your egg timer, turn off the heat and remove the pan from the heat.
4. In the meanwhile, prepare an ice water bath by filling a large bowl with water and ice. After 10 minutes, remove the eggs from the pot of hot water and transfer to the iced water bath.
5. Cool the eggs for at least 5 minutes and then lightly crack the shell with the back of a spoon. To peel the eggs, either peel it under a stream of cold running water, or submerge the eggs in the water bath and start peeling.

How to Boil Eggs in an Instant Pot

Place a trivet in the Instant Pot. Carefully arrange the eggs over the trivet, making sure not to overcrowd the pot.

Add 1 Cup of water. If you are making multiple batches of eggs, make sure after each batch, you have at least 1 cup of water remaining in the Instant Pot.

Close the lid, turn the valve to Sealing mode and press on the Egg setting. If your Instant Pot does not have an Egg setting, select Pressure Cook or Manual mode and set the heat to Normal and pressure to High. Set the cook time to 2 minutes.

Once the timer has gone off, for hard boiled eggs, let pressure release naturally for 8 minutes. In the meanwhile prepare an ice water bath in a large bowl.

Then manually release any remaining pressure and transfer the eggs to the iced water bath. Let cool for at least 5 minutes.

How to Peel the Boiled Eggs

I recommend you peel your eggs in your iced water bath or under running water. This helps the shell come off easier. We also put our eggs in an ice water bath to instantly stop the eggs from overcooking, and this prevents the unpleasant green ring that can appear in an overcooked egg yolk!

Crack the shell and peel out shell from the egg. Peeling the egg while submerged or under running water helps the egg to come off easier.

How to Make Instant Pot Deviled Eggs

Slice each boiled egg in half and scoop out the egg yolks to a large bowl.

Then, add the mayonnaise, dijon mustard, vinegar, chopped pickles, cheese, small pinch of salt and pepper.

Whisk well until the deviled egg mixture has a smooth consistency throughout. Taste and adjust with salt and pepper if necessary.

Arrange the egg white halves on a serving platter. If you are not using a piping bag, you can scoop in the mixture with 2 spoons. Use one spoon to scoop out a dollop of the deviled mixture, and use the second spoon to slide on the mixture into the egg white halves.

Repeat this process until the portion is smooth and has an appealing look. Once happy, gently scoop this mixture into the egg white half. Repeat the same for the remaining mixture. This is a great way to make the eggs look nice, without the use of special equipment like an icer.

Sprinkle with paprika and top with dill.

Tips for Delicious Deviled Eggs

• The longer the eggs have been refrigerated for, the easier they will be to peel.
• Transfer the eggs to an ice water bath after cooking to stop the cooking process and prevent a green ring to form outside the yolk
• Let the eggs cool down before starting to peel. It will be much easier!
• Submerging the eggs in water or running cold water will help ensure the egg whites are smooth outside once you peel the eggs.
• Avoid overstuffing the eggs with the deviled mixture. Less is more and it will be easier to fill the egg white halves without much of a mess.
• Don’t over season with salt and pepper until you have combined all the ingredients for the deviled egg mixture since the mustard and cheddar cheese are also salty.
• If you have it, feel free to use a piping bag to add the deviled egg mixture into the egg whites!

Deviled Eggs Variations

I’ve shown only one way to make Deviled Eggs. There are a ton of options you can explore! This recipe is really customizable based on your tastes and preferences. Try a bunch of options and comment below how you will enjoy these deviled eggs made in the Instant Pot! Here are different toppings you can mix and match:

• Bacon
• Chives
• Sliced jalapeños
• Sriracha
• Cilantro
• Rosemary
• Sun-dried tomatoes
• Pico de Gallo
• Crab meat
• Old Bay seasoning
• Olives
• Cumin
• Green onions
• Parsley

And here are mix-ins you could add into your yolk:

• Sour cream
• Sriracha
• Other vinegars, such as plain white or red wine vinegar
• Relish
• Yellow mustard
• Other types of Dijon mustard, such as BBQ smoked applewood, jalapeño, or creamy dill
• Other cheeses, such as Havarti, Monterey Jack, or white cheddar
• Greek yogurt or Yogurt Caesar
• Pesto
• Buffalo sauce
• Mashed avocado or guacamole

Other Tasty Egg Recipes!

• How to Cook the Perfect Omelette
• How to Make the Fluffiest Scrambled Eggs
• Fluffy Classic French Omelette
• Delicious Egg White Omelette
• Easy Egg and Cheese Soufflé

Other Delicious Appetizer Recipes!

• Best Cheesy Mozzarella Sticks
• Crispy Potato Cutlets
• Crispy Chicken Pakoras
• North Indian Potato Samosas
• Homemade Panko Nuggets
• Baked Buffalo Chicken Wings

Two Minutes on High Pressure, Eight Minutes of Natural Release

The setting that catches people out is that 2 minutes is not the cooking time. Set the pressure cooker to the Egg setting, or to Pressure Cook on Normal heat at high pressure for 2 minutes, and then let the pressure come down on its own for 8 minutes before you release the rest manually. That natural release is where most of the cooking actually happens, which is why cutting it short gives you a soft center when you wanted hard-cooked eggs.

The setup matters as much as the timing. Place eggs on a trivet rather than directly on the base, in a single layer without overcrowding, and add 1 cup of water underneath. A steamer basket works just as well as a trivet or a rack if that is what you own, because the job is only to keep the eggs off the metal and let steam circulate. If you are running several batches, top the water back up to a full cup each time, since the pot needs that liquid to come to pressure at all.

Straight out of the pot, the eggs go into an ice bath for at least 5 minutes. This is not optional if you want to peel them cleanly. The cold shock contracts the egg away from the membrane, and peeling them submerged in that same water, or under a running tap, floats the shell fragments away instead of letting them stick. The stovetop method in this recipe gets to the same place by a different route: bring the water to a boil, then kill the heat entirely and let the eggs sit for 10 minutes in the residual heat before the ice bath.

A Handful of Ingredients, Two of Them Unusual

The filling for 6 large eggs is a short list: 3 tbsp of mayonnaise, 1/2 tsp of Dijon mustard and just 1/4 tsp of apple cider vinegar. That tiny quantity of vinegar is deliberate. It is there to cut the mayonnaise rather than to be tasted on its own.

Then two additions that are not standard deviled egg practice at all. Two tbsp of finely shredded cheddar goes into the yolk mixture, which is unusual and gives it a savory depth mayonnaise alone does not have. And 8 thin dill pickle slices, finely chopped, go in whole rather than as liquid. Note what that is not: there is no dill pickle relish here and no pickle juice either. Chopped slices give you little pieces to bite through, where relish would dissolve into the mix and pickle juice would only make it looser.

Scoop the yolks into a medium bowl and mash them with a fork if that is what you have, but the recipe asks you to whisk, and whisking is what gets you the genuinely smooth consistency worth aiming for. Taste before you pipe. Each half is essentially half an egg plus a spoon of dressing, so these are a protein-forward bite with almost no carbohydrate in them.

Piping, Garnishing and Making Them Ahead

A piping bag gives the neatest result and you only need to snip a slit in the end rather than fit a nozzle. A pastry bag does the same job, and so does an ordinary zip-top bag with one corner cut off, which is the version most people actually have in a drawer. If you would rather not, two spoons work fine: scoop with one and push the mixture off with the other.

For the garnish, a sprinkle of paprika and freshly chopped dill is what the recipe calls for, with fresh tarragon as the listed alternative if you want something more aniseedy. Both go on at the very end so they sit on top rather than getting stirred through.