Name: quick deviled eggs made in the instant pot
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 6 large eggs; 1 cup cold water; 6 hard-boiled eggs, peeled (made in the Instant Pot); 1/4 cup mayonnaise; 1 teaspoon white vinegar; 2 teaspoons yellow mustard; 1 teaspoon table salt (or 1/2 tsp Kosher salt); 1/4 teaspoon black pepper (to taste); dried paprika, for garnish; fresh or dried dill, for garnish (optional)

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Make a batch of classic deviled eggs ready in under 20 minutes! Instant Pot hard boiled eggs couldn’t be easier; then assemble and top with paprika and you’ve got the perfect party bite!

I love deviled eggs! Like love them. They’re low-carb, relatively low-fat thanks to their portion size, and just the all-around perfect party-bite. As a kid, my mom was always the deviled egg maker for any holidays and get-togethers. As an adult, I became the (un)official deviled egg maker and bringer for work potlucks and parties.

But here’s the thing: as much as I love to eat deviled eggs, the whole prep part has regrettably always stressed me out. I could never properly boil or peel them without losing a few eggs to the cause. Until I learned how to prep hard boiled eggs in a pressure cooker (Instant Pot) – and now I’m more than happy to make a batch of deviled eggs for any and all gatherings!

They’re fail proof and peel so beautifully that now I make all kinds of versions like deviled eggs with pickle juice, stuffed eggs with bacon, or with a sprinkle of everything bagel seasoning!

ingredients for this recipe

To make a batch of instant pot deviled eggs, you only need eggs and water (to steam), but to make a batch of classic deviled eggs, you only need a few simple ingredients:

6 large eggs: the base for your deviled eggs.
water: to steam your eggs in the instant pot/pressure cooker
mayonnaise: for a creamy texture, that also acts as a binder for mashed egg yolks
white vinegar: to thin out the mashed yolks and add tang
yellow mustard: for flavor.
salt and pepper: to season
dried paprika: a classic, but optional garnish
fresh or dried dill, for garnish – optional

place eggs on trivet that came with your instant pot

instant pot hard boiled eggs

hard “boiled” eggs made in your electric pressure cooker are so incredibly easy. They will peel perfect every single time, and that’s because the eggs are pressure-steamed rather than boiled. Here are a few tips to set you up for success:

Use a rack: Your instant pot should have come with a trivet. This will ensure your eggs cook evenly, but also keep the yolks centered when prepping for deviled eggs. You can also buy a silicone egg tray or steam basket, but the trivet it came works just fine!
Do not use fresh eggs: Fresh eggs are always harder to peel. Aim to purchase eggs 3-4 days before you plan to use.
Cool eggs immediately: As soon as the eggs are done cooking, run them under a cold water. This makes them easiest to peel. You don’t want them piping hot.
Peel ASAP: if you peel immediately, the shells will come off so easily! If you wait, they’ll be a little more resistant. HOWEVER, there have been times I’ve peeled hours later and it’s been okay -not as easy as immediately after. You can peel and store for several days before prepping for deviled eggs.

how to make this recipe

These deviled eggs with paprika, is my mom’s recipe ♡ but prepping the eggs in the Instant Pot makes things so simple.

Cook your eggs. Place trivet (rack) in the bottom of your instant pot, then add water. Place the eggs on the rack for even cooking/centered yolks. Cook on manual high pressure for 5 minutes, then natural release for 5 minutes, then a quick release. Quickly run the eggs under cold running water from the faucet.
Peel the eggs. Peel the eggs, slice in half lengthwise, and place gently place yolks in a medium bowl.
Make deviled egg filling. Add remaining ingredients (except for garnish). Mash with a fork to combine.
Assemble the eggs. Spoon the filling into each egg white half, sprinkle with paprika and dill, if using.

Can I make deviled eggs ahead of time?

Yes! You can prep hard boiled eggs in the pressure cooker 2–3 days ahead and store them in the fridge. For the best texture, wait to prepare the filling until the day you plan to serve, but you can prepare the filling 1-day in advance and store in an airtight container in the fridge.

How to store leftover deviled eggs

Store leftovers in an airtight container in the refrigerator. They’re best eaten within 2 days, though technically food safe for up to 3–4 days – enjoy!