Make a batch of classic deviled eggs ready in under 20 minutes! No need to worry about how long to boil water for, or how to peel the perfect egg; classic deviled eggs in your instant pot couldn’t be easier.
I read somewhere recently that Deviled Eggs were outdated. And as someone who is considered an elder millennial (I hate that term but also it describes me pretty well. I digress), I’d have to disagree. Deviled Eggs were always a classic growing up, and to me, they’re still a classic staple for any get-together today; work potlucks, family cookouts, baby showers, meal prep, etc.
There’s really never a reason I can think of not to make a batch of classic Deviled Eggs. Except maybe you’re terrible at peeling said eggs. Truth be told, I’ve always been the worst at peeling hard boiled eggs to make deviled eggs.
And with Easter around the corner, who couldn’t use a quick + easy way to make a batch or three of hard boiled eggs in the instant pot?!
I’ve had my Instant Pot for two years, and I did not think to use my trusty pressure cooker until like six months ago to make easy deviled eggs. You guys…there done and ready to peel quite effortlessly in under twenty minutes! You can’t beat it.
Do I need special equipment to make deviled eggs in the instant pot?
There are a few special tools you can buy, and to be honest I bought this silicone egg tray insert on a whim, but honestly as long as you have the rack that comes with your Instant Pot at purchase, you don’t really need another special tool. You absolutely can, but it won’t make this already easy recipe any well, easier.
Everyone thinks their deviled eggs recipe is hands down the best recipe, but I think mine is the best, haha. I love a generous amount of mayo, with a little vinegar and mustard for tang. Top with paprika and dill, and you’re good to go; the best deviled egg recipe ever.
These deviled eggs are ready in fifteen minutes. All you need to do is set the Instant Pot to manual for 5-minutes. The instant pot will take approx 5-minutes to build enough pressure on high, your eggies will cook for 5-minutes, and then you’ll want to let pressure release naturally for 5-minutes before using quick release (make sure when you quick release to use a hand towel or back of a wooden spoon to move seal as to avoid any burns from steam! This is true anytime, you do a quick release)
How to expertly peel hard boiled eggs
- The Instant Pot is your friend! This will ensure easy to peel hard boiled eggs every single time – promise.
- Do not use fresh eggs. This rule applies whether you’re following a deviled egg recipe using the instant pot, or on the stove. Fresh eggs are always harder to peel. Aim to purchase eggs 3-4 days before you plan to “boil” whether you’re using the instant pot or traditional method.
- Peel once hard boiled eggs have cooled. Don’t fully chill, if you can help it. The colder they are, the harder to peel.
How to keep these deviled eggs, “clean”
Make your own whole30 mayonnaise (I like this recipe using an immersion blender) or use the Primal Kitchen brand, to keep these Classic Deviled Eggs clean and unprocessed.
Tools used to make this recipe:
Other deviled eggs recipes to try:
classic deviled eggs in the instant pot
- 6 large eggs
- 1 cup water
classic deviled eggs
- 6 eggs - hard boiled and peeled
- 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
- Place the rack that came with IP, or a silicone egg rack in the bottom of the pot. Pour water in the pot. Place the eggs on the rack.
- Set manual pressure on high for 5 minutes. Once pressure builds, and eggs have cooked, the instant pot will beep. Natural release 5 minutes then use quick release. Run eggs under cold running water and allow to cool, about 2-3 minutes.
classic deviled eggs
- Slice hard-boiled eggs in half and remove yolks to a bowl. Set aside whites.
- Add mayonnaise, vinegar, mustard, salt and pepper to the yolks. Stir with a fork until well combined. Spoon mixture back into egg whites. Sprinkle with paprika and dill, if using. Can be made in advance.
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