Instant Pot Deviled Eggs. A quick, easy, and delicious appetizer, thanks to Instant Pot 5-5-5 hard-boiled eggs.
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I’m making Deviled Eggs, and the vultures are circling. My wife comes into the kitchen as I gently pull the yolks out of hard-boiled eggs. “I’m hungry. Are the hard-boiled eggs done?” “They’re in the bowl”, I say, pointing at the ice bath with extra eggs I cooked. “That’s OK. I’ll wait for the deviled eggs.” “But I have to take pictures for the blog…” I say to the basement door as it closes.
A few minutes pass, and my daughter enters. “Do we have anything to eat? Oooh, what are you making? Can I have one?” “Not yet – I still have to take pictures,” I say, piping the mashed filling into the first egg. She goes and sits in the TV room, making sure she has me in her line of sight.
I finish filling the last egg and suddenly my wife and daughter are hovering behind me. “Done yet?” They say, practically in unison. I grab the four best looking eggs for my pictures and run. A dozen deviled eggs, gone in a blink.
Thanks to the magic of Instant Pot 5-5-5 hard boiled eggs, deviled eggs are my go-to potluck appetizer. That is, when I can keep them away from the ravenous horde that is my family. Looking for an easy and quick nibble for the holiday season? Try these deviled eggs.
My brother-in-law is the deviled egg whisperer in our family, and he recommends Miracle Whip instead of mayonnaise. I never have it on hand, so I use mayonnaise, and these eggs taste great to me. But, if you have Miracle Whip on hand, don’t be afraid to use it.
🛠 Equipment
A 6-quart pressure cooker. And, because we’re using the pressure cooker as a pressure steamer to cook the eggs, a steamer basket to hold the eggs above the water.
A quart sized zip-top bag to use as a piping bag, and a pair of scissors to snip off the tip of the bag.
🥫Ingredients
6 large eggs
2 tablespoons mayonnaise
2 tablespoons sweet pickle relish
2 teaspoons dijon mustard (or yellow mustard)
⅛ teaspoon fine sea salt
¼ teaspoon fresh ground black pepper
Paprika for sprinkling
How to make Instant Pot Deviled Eggs
Hard boil the eggs (Instant Pot 5-5-5 eggs)
Pour 1 cup of water into an Instant Pot or other pressure cooker. Put a vegetable steaming basket in the pot, and set 6 large eggs in the basket. Lock the lid and pressure cook on high pressure for 5 minutes (“Manual” or Pressure Cook mode on the Instant Pot.). Once the pressure cooking time is over, let the pressure come down naturally for 5 minutes to finish cooking, then quick release any remaining pressure. Immediately move the eggs to an ice water bath in a medium bowl to chill for at least 5 minutes. (Detailed hard-boiling instructions here: Instant Pot Hard Boiled Eggs)
Separate the yolks and mash the filling
Peel the hard-boiled eggs. Slice the peeled eggs in half lengthwise, and gently remove the yolks to a small bowl. (Set the whites aside on a plate, cut side up.) Break up the yolks with a fork until they are crumbled into fine crumbs. Sprinkle the egg yolk with salt and pepper. Add the mayonnaise, pickle relish, and dijon mustard to the bowl. Stir and mash with the fork until completely combined and most of the lumps of egg are gone. (Or, if you want an ultra-smooth filling, blend with a hand mixer.) At this point, the egg halves and filling can be covered and refrigerated for up to a day.
Pipe the filling into the eggs, garnish, and serve
Use a quart-sized zip-top bag as a piping bag: scoop the filling into the bag and squeeze the filling down into one corner, then seal. Snip off a ¼-inch of that corner of the bag, then squeeze the bag from the top to pipe out the filling. Pipe the filling into the holes in the egg halves. Sprinkle the eggs with a dusting of paprika and serve. Enjoy!
🥘 Substitutions
Make sure to use sweet pickle relish – I tried dill pickle relish and the flavors were all out of whack.
If you don’t have Dijon mustard, cheap yellow mustard works fine.
The paprika adds a little color, but not a whole lot of flavor. For some extra finesse, use Spanish smoked paprika.
📏Scaling
This recipe can be doubled or halved. Keep the 1 cup of water in the pressure cooker the same, and double or halve the rest of the ingredients. When I’m making deviled eggs for a potluck or party, I always double the eggs in the cooker, so I can make two different types. I have gone as high as an 18-pack of eggs in my 6-quart pressure cooker.
💡Tips and Tricks
The key to Instant Pot eggs is the 5-5-5 timing. Five minutes at high pressure, five minutes of natural pressure release before quick releasing any remaining pressure, and five minutes (at least) in an ice bath. Perfect eggs every time.
Pressure Cooker eggs are easy to peel if you don’t rush the chilling step. The colder the eggs, the easier they are to peel. Peeling under cold running water also helps, but isn’t absolutely necessary.
The tricky part of this recipe is cleanly slicing the eggs in half. I use a sharp, thin paring knife. I clean it after every egg by dunking it in a glass of warm water and then wiping it clean with a paper towel. The other key is to be decisive – make one clean, continuous slice through the egg. He who hesitates is lost…or at least has eggs with zig-zag edges.
The final trick is using a zip-top bag as a pastry bag. It gives you a lot of control when piping the mashed egg filling into the eggs. A cheap plastic bag with one corner snipped off stands in for the pastry bags used to make fancy frosting decorations on cakes. Or, in this case, fancy towers of egg filling.
For the world’s best deviled eggs, top with caviar or salmon roe. You can also sprinkle some cayenne on top, add a jaunty little bit of beet, a small triangle of pickle, a bit of crumbled potato chip, some chives, caperberries or…. the possibilities are almost endless
One of these things is not like the others. Mixed in with the caviar, beet, and chives was…crushed potato chips? Sprinkled on deviled eggs? I had to try it, especially if Ruth is recommending it. And (of course), Ruth was right.
If you want to try it for yourself, crush potato chips into a chunky powder; you need about 2 tablespoons. (I like to use the dregs from the bottom of a bag of chips; they’re already most of the way to crushed). Sprinkle the crushed potato chips over the eggs after the “sprinkle with paprika” step.
Instant Pot Deviled Eggs. A quick, easy, and delicious appetizer, thanks to Instant Pot 5-5-5 hard-boiled eggs.
6 large eggs
2 tablespoons mayonnaise
2 tablespoons sweet pickle relish
2 teaspoons dijon mustard (or yellow mustard)
⅛ teaspoon fine sea salt
¼ teaspoon fresh ground black pepper
Paprika for sprinkling
Instructions
Hard boil the eggs (Instant Pot 5-5-5 eggs): Pour 1 cup of water into an Instant Pot or other pressure cooker. Put a vegetable steaming basket in the pot, and set 6 large eggs in the basket. Lock the lid and pressure cook on high pressure for 5 minutes (“Manual” or Pressure Cook mode on the Instant Pot.). Once the pressure cooking time is over, let the pressure come down naturally for 5 minutes to finish cooking, then quick release any remaining pressure. Immediately move the eggs to an ice water bath to chill for at least 5 minutes. (Detailed hard-boiling instructions here: Instant Pot Hard Boiled Eggs)
Separate the yolks and mash the filling: Peel the hard-boiled eggs. Slice the peeled eggs in half lengthwise, and gently remove the yolks to a small bowl. (Set the whites aside on a plate, cut side up.) Break up the yolks with a fork until they are crumbled. Add the mayonnaise, pickle relish, and dijon mustard to the bowl, and sprinkle with the salt and pepper. Stir and mash with the fork until completely combined and most of the lumps of egg are gone. (Or, if you want an ultra-smooth filling, blend with a hand mixer.) At this point, the egg white halves and filling can be covered and refrigerated for up to a day.
Pipe the filling into the eggs, garnish, and serve: Use a quart-sized zip-top bag as a piping bag: scoop the filling into the bag and squeeze the filling down into one corner, then seal. Snip off ¼ inch of that corner of the bag, then squeeze the bag from the top to pipe out the filling. Pipe the filling into the holes in the egg halves. Sprinkle the eggs with paprika and serve.
Notes
Sweet pickle relish makes a huge difference to the flavor. I tried to get away with dill relish once – I had it in the refrigerator – and the deviled eggs were flat and boring. The hint of sweet the relish adds is important to the recipe.
Prep Time:15 minutes
Cook Time:20 minutes
Category:Appetizers and Drinks
Method:Pressure Cooker
Cuisine:American
☃️ Storage
Once you have halved the eggs and mashed the filling, you can store them, covered and refrigerated, for up to a day. This is how I take them to a party – I put the eggs in a single layer in a gallon zip-top bag, and the filling in its own quart zip-top bag. Then, I keep everything chilled until it is time to serve, and pipe the filling into the eggs at the party.
Deviled eggs will last for up to 4 days in the refrigerator, according to the USDA. Yolks don’t freeze well, so eat those eggs. (This is not a problem in my house.)
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