Instant Pot Deviled Eggs are my go-to solution when my family wants a snack but nobody feels like waiting forever for eggs to cook. You know how boiling eggs on the stove can get all tricky—with crackled shells or weird half-cooked centers? Well, that used to drive me up a wall. Plus, the cleanup isn’t fun. Once I figured out this Instant Pot hack, making deviled eggs turned into a total breeze. No more worrying about undercooked yolks or fighting with impossible-to-peel shells. My life (okay I know that sounds dramatic, but for real) got way simpler.
How to Make Instant Pot Deviled Eggs
Alright, so let’s dive right in. Cooking eggs in the Instant Pot is kind of a game-changer—like, seriously, it practically guarantees easy-peel shells. Here’s what I do. I pop the eggs right onto the rack with a little water in the bottom, set it to cook at high for five minutes, then let the pressure naturally release for five, and finally dunk ‘em in ice water for another five. It’s what they call the “5-5-5” method—but honestly, you won’t catch me calling it trendy. It’s just fast, that’s all!
Once the eggs are cool, peel them (should be a cinch), slice in half, and scoop out those yolks. Mash ‘em up with good ol’ mayo, a squeeze of mustard, a little salt and pepper, and a dash of paprika (I get bossy with the paprika). Spoon, pipe, or even blob the filling back into the whites. Don’t fuss too much. Ugly eggs taste just as good. Clean-up? Next to nothing.
“I always struggled with peeling eggs till I tried this Instant Pot deviled eggs method. Now my eggs come out picture perfect every time!” —Linda from Kansas City
Ingredients
You barely need a shopping list—it’s honestly pantry staples. Here’s what you’ll want on your counter:
- 6 large eggs (more if you want a crowd-pleaser tray)
- 1/4 cup mayo (or swap for Greek yogurt if you’re feelin’ it)
- 1 teaspoon yellow mustard (Dijon works too if you’re fancy)
- Salt & black pepper to taste
- Paprika for topping (smoked is my fave but you do you)
If you want to jazz it up, grab chives, pickles, or any “secret ingredient” your grandma swore by.
Expert Tips
If you’re anything like me, you probably think “eggs are just eggs”—but there’s actually a couple of odd things that make a big difference with Instant Pot deviled eggs. First off, don’t skip the ice bath. If you want those shells to almost leap off the egg, that chill matters. And wierdly, older eggs (like, a week or so out of the carton) are much easier to peel. I don’t make the rules; I just follow them.
If you end up with lopsided eggs, no worries at all. Just flip ‘em over or hide the ugly side with more filling (I mean, it’s deviled eggs, not a five-star restaurant, right?). Oh, and piping the filling is fun but don’t let anyone shame you for using a zip-top bag or just a plain spoon. Deviled eggs are for eating, not for staring at.
If you’ve got leftover yolk mix, spread it on toast the next day. Little victory breakfast!
Substitutions & Variations
Maybe you’re out of mustard. Maybe your cousin’s allergic to mayo. The Instant Pot deviled eggs formula flexes to fit most kitchens. Swap the mayo for Greek yogurt if you like a tangy kick or lighten things up. I’ve even seen people use mashed avocado instead. If mustard’s not your jam, try hot sauce for a spicy twist. Want to level up the flavor? Chopped bacon, smoked salmon, or chopped dill pickles are all up for grabs. I’ll be honest—I sneak in a shot of sriracha half the time.
Sometimes I’ve run out of paprika (it happens!) and used taco seasoning in a pinch. Surprisingly tasty.
Storage
Okay, so if you somehow have leftovers…pop them in a lidded container and stash it in the fridge. They’ll last about two days before they get iffy. My best advice, don’t let them sit out too long especially if it’s hot out. If you gotta prep ahead for a party, do the eggs the day before and keep the filling and whites separate—assembly’s a cinch that way. Don’t freeze these; the texture gets all weird and watery.
Serving Suggestions
- Pile them on a platter and add sprigs of fresh dill for looks
- Great for backyard get-togethers (if you don’t mind none left)
- Try them as a protein snack in lunchboxes
- Better than store-bought for game day spreads
Common Questions
Can I double the recipe?
Yes. Just stack the eggs carefully, keep the water the same, and follow the same cooking time.
What if I don’t have an ice bath?
Cold tap water works alright, but ice water does make the shells come off more smoothly.
Why are my yolks greenish?
Usually means they cooked a bit too long or cooled too slow. Still safe to eat, just not as pretty.
Can I make them ahead?
Definitely. Like I said earlier, keep whites and filling separate for max freshness, then fill right before serving.
Can I make Instant Pot deviled eggs with brown eggs?
Absolutely. Brown eggs work exactly the same. Sometimes the shells are just a tad tougher, but nothing major.
Give This Foolproof Recipe a Shot
If you’ve ever wanted to make a giant plate of Instant Pot deviled eggs without stressing about peeling shells or dry yolks, now it’s your turn. It seriously couldn’t be easier. The method’s so reliable, I barely remember how to boil eggs the “old-fashioned” way anymore. I highly recommend checking out more clever tips over at Easy Instant Pot Deviled Eggs l Skinnytaste and Instant Pot Deviled Eggs – DadCooksDinner for even more tricks. Grab some eggs and give it a go. You might end up being “the deviled egg person” at all your parties—guess who got stuck with that label?
Instant Pot Deviled Eggs
Ingredients
Main Ingredients
- 6 large large eggs More if you want a crowd-pleaser tray
- 1/4 cup mayo Or swap for Greek yogurt if desired
- 1 teaspoon yellow mustard Dijon works too if you prefer
- Salt & black pepper To taste
- Paprika For topping (smoked is recommended)
Instructions
Cooking the Eggs
- Place the eggs on the rack in the Instant Pot.
- Add 1 cup of water to the bottom of the pot.
- Set the Instant Pot to cook on high pressure for 5 minutes.
- Allow the pressure to naturally release for 5 minutes.
- Transfer the eggs to an ice water bath for another 5 minutes.
Preparing the Filling
- Peel the cooled eggs and slice them in half.
- Scoop out the yolks into a mixing bowl.
- Mash the yolks with mayo, mustard, salt, pepper, and paprika.
Assembling
- Spoon or pipe the yolk mixture back into the egg whites.
