Instant Pot Deviled Eggs
Quick and easy deviled eggs made in the Instant Pot with guaranteed easy-peel shells and delicious filling.
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.
Notes
For best results, use eggs that are a week old for easier peeling. If you have leftover yolk mix, spread it on toast.