These creamy Instant Pot Deviled Eggs are perfect for serving at your next event or Holiday dinner. Made with just a few simple ingredients, they make the perfect easy appetizer or low carb snack. Gluten free, dairy free, keto, and easy to peel thanks to a few easy tips and tricks.
I'm so excited to be sharing with you this super easy way to make deviled eggs in the Instant Pot! Not only will you save time, but using the Instant Pot to make hard boiled eggs makes them SOOOO much easier to peel.
Anyone who has ever made deviled eggs the old fashioned way KNOWS how difficult they can be to peel, especially if you're using super fresh eggs. This method makes for the easiest peeling ever, meaning your eggs won't look like they just did a few rounds with Rocky Balboa.
Deviled eggs are perfect year round, but they are most popular during a few core Holidays: Easter and Thanksgiving. Who can resist these creamy, decadent little bites of awesome!? They are also gluten free, dairy free, low carb and keto. I know right!? A popular appetizer that can also be served to folks with dietary restrictions. You gotta love that!
Ingredients
- Hard boiled eggs: Don't worry about trying to figure this out on your own, I'll show you how to make perfect hard boiled eggs that peel SO easily!
- Mayonnaise: Use whatever kind you like best! You can even use half greek yogurt if you want a lightened up version.
- Dijon mustard: Just a little bit enhances both the flavor and color of your deviled eggs.
- Seasoning: Salt, pepper, onion powder, and paprika for topping. I recommend smoked paprika for a unique touch.
Equipment:
- Instant Pot: I use an 8 quart Instant Pot Duo for most of my recipes and highly recommend it!
- Trivet: To make sure your eggs cook evenly, I recommend a tiered trivet like this one.
Step One: Making Hard Boiled Eggs
You just can't have Instant Pot Deviled Eggs without boiling a few eggs first! For most people, this is the most difficult part, but I assure you: the Instant Pot makes this step super easy.
Using the 4-5-5 Method
The most common method for making Instant Pot hard boiled eggs is the 5-5-5 method, but I find that this method overcooks the egg yolks and makes them super dry. So I tweaked it a little bit, and instead follow a 4-5-5 method.
The 5-5-5 method is characterized by cooking your eggs for 5 minutes, performing a 5 minute natural pressure release (followed by a quick release), and finishing up with a nice ice bath for an additional 5 minutes.
Contrast that with the 4-5-5 method, which involves cooking your eggs for just 4 minutes, performing a 5 minute NPR (then a quick pressure release), and finishing up with an ice bath for a total of 5 minutes. The 4-5-5 method results in egg yolks that are perfectly cooked, bright yellow in color, and much softer than those cooked using a 5-5-5 method.
How to Make Instant Pot Hard Boiled Eggs
Start off by pouring your water into the insert of your Instant Pot. If you are using a 6 quart model, use 1 cup of cool water. If you are using an 8 quart model, use 1 ½ cups of cool water.
Place your eggs on tiered trivet, or layer them evenly on top of the trivet that came with your Instant Pot. If you are using a tiered trivet, lower the trivet into the Instant Pot. If you are using the one that came with the pot, be sure to add the trivet to the Instant Pot before adding the eggs.
Set the valve to "sealing" and cook on manual pressure for 5 minutes.
Allow the pot to do a natural pressure release for 5 minutes, then switch the valve to "venting" to do a quick pressure release. Once the pin drops, indicating the pressure has been fully released, open the lid, tilting it away from your face.
Prepare an ice bath by adding 24 ice cubes to a large bowl, and pour in 2-3 cups of cold water.
Remove the eggs from the Instant Pot using tongs, and place them directly into the ice bath. Allow the eggs to rest in the ice bath for 5 minutes.
Once the 5 minutes are up, prepare two bowls: one for the discarded shells, and one for the peeled eggs. Use the back of a spoon to crack the entire surface of the egg, and then peel a small portion of shell from the egg. Wedge in the spoon, and use it to separate the shell from the egg, effectively "peeling" it.
Place your shells in one bowl and transfer to the compost or discard. Place the peeled eggs in another bowl. Make sure to rinse and pat dry your eggs before proceeding.
How to Make Instant Pot Deviled Eggs
Add the mayonnaise, dijon mustard, onion powder, salt and black pepper to a medium sized bowl. Mix everything together until smooth.
Cut one of the eggs in half, and pop the yolk into the small bowl. Repeat with the remaining eggs, and transferring the remaining egg whites to a platter or plate.
Mash the yolks with a fork or a mini masher, until they are broken down and smooth. Mix them together with the mayonnaise and mustard mixture, folding until completely combined.
Now, you can either spoon the filling into your deviled eggs, or you can get a bit fancy and use a piping bag (or a freezer bag hack like I did) to pipe the filling into the egg whites. Just be careful to pick a tip with a wide opening, since the deviled egg filling is very thick.
Fill your piping bag with your egg yolk filling, and pipe a small portion into each of the egg whites. Repeat until all of the filling has been used, and all of your eggs are filled.
Garnishing
Now that your eggs are filled, go ahead and sprinkle them with a small amount of paprika for color and flavor. Typically, sweet paprika is used but I love to use smoked paprika for a flavorful touch!
Variations and Substitutions
Using an 8 quart Instant Pot: Use 1 ½ cups of cool water to make your hard boiled eggs, versus the 1 cup used for 6 quart models. The cook time will remain the same, but your Instant Pot may take longer to come to pressure and to release pressure when compared with the 6 quart models.
Instant Pot hard boiled eggs without a trivet: You can do this, but it is not recommended. Egg yolks can easily overcook this way, and eggs can become scorched. But in a pinch, you can definitely make eggs without a trivet or a rack. Just place the eggs inside of the Instant Pot and fully cover with water. Cook on manual pressure for 4-5 minutes, followed by a 5 minute natural pressure release, and then a 5 minute ice bath.
With pickles: Add 2 tablespoons of finely minced or grated pickles to add a fun flavor option.
Lightened up/ Lower calories: Substitute up to half of the mayonnaise with Greek yogurt. Taste and adjust salt to taste, since Greek yogurt is unsalted while mayonnaise does have added salt.
Frequently Asked Questions
The typical serving size for deviled eggs is approximately 4-6 prepared egg halves (2-3 eggs) per person. If you are serving a large crowd with multiple options for appetizers, you can scale this down to 2-4 egg halves per person.
It would be very difficult to fit 2 dozen eggs in an Instant Pot, even with a tiered trivet. It is recommended to not exceed the amount of eggs your trivet naturally holds. For most this is 14 eggs, but some models will hold up to 18 eggs.
I would recommend cooking 12 at a time, but if your trivet allows, you can cook up to 18 eggs at a time in your Instant Pot. Just be sure to not crowd your eggs, as this will cause uneven cooking.
Yes, it is very easy to overcook eggs. To be sure your eggs do not overcook, make sure you release the pressure as soon as the natural pressure time is up. If you allow your eggs to go through a full natural pressure release, they will overcook and the egg yolks will become dry and green.
More Instant Pot Recipes for Entertaining:
- Instant Pot Creamed Corn
- Instant Pot Buttered Potatoes - Little Sunny Kitchen
- 5 Ingredient Instant Pot Mac and Cheese
- Instant Pot Little Smokies - Spaceships and Laser Beams
- Instant Pot Honey Baked Ham - Mama Needs Cake
Instant Pot Deviled Eggs
These Instant Pot Deviled Eggs are the perfect appetizer for Easter, Thanksgiving, or any of your favorite celebrations throughout the year! They are also gluten free, dairy free, keto, and low carb.
Ingredients
- 12 eggs
- 1 ½ cups cold water
- 6 tablespoons real mayonnaise
- 1 ½ teaspoons Dijon mustard
- ⅛ teaspoon onion powder
- ⅛ teaspoon salt, or more to taste
- Pinch of ground black pepper
- Paprika, for sprinkling
Instructions
- Place 1 cup of cold water into the insert of your 6 quart Instant Pot, or 1 ½ cups to your 8 quart Instant Pot.
- Place your eggs on tiered trivet, or layer them evenly on top of the trivet that came with your Instant Pot. If you are using a tiered trivet, lower the trivet into the Instant Pot. If you are using the one that came with the pot, be sure to add the trivet to the Instant Pot before adding the eggs.
- Set the valve to "sealing" and cook on manual pressure for 5 minutes.
- Allow the pot to do a natural pressure release for 5 minutes, then switch the valve to "venting" to do a quick pressure release. Once the pin drops, indicating the pressure has been fully released, open the lid, tilting it away from your face.
- Prepare an ice bath by adding 24 ice cubes to a large bowl, and pour in 2-3 cups of cold water.
- Remove the eggs from the Instant Pot using tongs, and place them directly into the ice bath. Allow the eggs to rest in the ice bath for 5 minutes.
- Once the 5 minutes are up, prepare two bowls: one for the discarded shells, and one for the peeled eggs. Use the back of a spoon to crack the entire surface of the egg, and then peel a small portion of shell from the egg. Wedge in the spoon, and use it to separate the shell from the egg, effectively "peeling" it.
- Place your shells in one bowl and transfer to the compost or discard. Place the peeled eggs in another bowl. Make sure to rinse and pat dry your eggs before proceeding to make your Instant Pot deviled eggs.
- Add the mayonnaise, Dijon mustard, onion powder, salt and black pepper to a medium sized bowl. Mix everything together until smooth.
- Cut all of the eggs in half, and remove the yolks. Add the yolks to the bowl with the mayonnaise and Dijon mixture.
- Mash the yolks with a fork or a mini masher, until they are broken down and smooth. Mix them together with the mayonnaise and mustard mixture, folding until completely combined.
- Either spoon the filling back into the egg halves, OR use a piping bag to pipe the filling into the egg whites. Just make sure to use a wide enough tip, since the egg mixture is very thick.
- Once your eggs are filled, sprinkle with paprika and cover. Chill for 1-2 hours before serving, if possible.
Notes
Make Ahead: You can make deviled eggs up to 12 hours ahead of time. Any longer than that, and they can get a bit wet.
Paprika: I like to sprinkle mine with smoked paprika for a smoky flavor, but you can use standard sweet paprika if that's what you have on hand.
3 Quart Instant Pot: Cut the recipe in half if you plan on making this in a 3 quart Instant Pot.
Nutrition Information:
Yield:
6Serving Size:
4 Deviled EggsAmount Per Serving: Calories: 239Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 378mgSodium: 308mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 13g
Nutrition information is an estimate only.
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