Instant Pot Deviled Eggs are a quick and reliable way to make this classic appetizer! Use the 5-5-5 method to hard boil the eggs that peel like a dream for the easiest way to make deviled eggs ever. I serve these for every holiday meal since it makes such a great pre-dinner holiday finger food.
Why this recipe works
- Quick - using the Instant Pot to make these cuts down on the time drastically. No more waiting for huge pots of water to boil!
- Peels so easily - Instant Pot Hard Boiled Eggs are notorious for eggs shells that slip off easily every time.
- Crowd pleaser - these are usually the holiday treat that has everyone lining up before the main event. You can feed a ton of people pretty cheaply with these! Serve these with Instant Pot BBQ Hawaiian Little Smokies to be the hit of the party!
Ingredients you will need
- Eggs - older eggs work best for hard boiling.
- Mustard - I use a plain yellow mustard for this recipe. However, you can mix it with Dijon or stone-ground as well.
I use smoked paprika for this recipe, but you can use a regular, Sweet Hungarian, or Hot Hungarian instead.
How to make this
Step 1: Make the hard boiled eggs
Add the minimum amount of water to your pressure cooker. Add the rack to the liner, and gently place the eggs in.
- 3-Quart Instant Pot - ½ cup
- 6-Quart Instant Pot - 1 cup
- 8-Quart Instant Pot - 2 cups
Cook on high pressure for 5-minutes and follow with a 5-minute natural pressure release. Put in an ice bath for 5-minutes then peel. Cut in half, and separate the egg yolks from the whites. You can also chill then do this step.
Step 2: Make the filling and finishing the eggs
Add the cooked yolks to a medium sized bowl. Mash into fine pieces. Add the mayonnaise and mustard then stir to combine well.
Scoop or pipe the mixture into each of the egg white halves. Sprinkle with smoked paprika. Chill for an hour, and then serve the Instant Pot Deviled Eggs. These are great served with my Holiday Ham!
Use older eggs to make the hard boiled eggs since they will peel easier. Chill the eggs prior to mixing, and you'll be able to serve immediately. Use a food processor to make a smoother filling. For pretty eggs use a cake decorator piping bag for picture perfect appetizers.
This could be due to overcooked or undercooked eggs. This can also happen when you use to much mayonnaise. Add this ingredient carefully, and remember you can always add more but you can't take it out.
Yes, you can make them two days in advance then store them in the refrigerator until ready to serve. You can also keep the egg halves and filling separate until just before serving.
Hard boil a few extra eggs to add the yolks to the mixture to thicken.
Serve immediately, or store refrigerated for up to three days. You can add different kinds of topping to your finished eggs for different flavors and experiences.
- Smoked salmon - add thinly sliced smoked salmon and sprinkle with dill.
- Southwestern - top with crumbled bacon, a slice of jalapeno, and a little Queso Fresco.
- Ham & Cheddar - top with sliced ham, and grated cheddar.
Store in an airtight container or on a plate covered in plastic. You can also store in a container specially made for deviled eggs. If you are not serving them right away then line your container with folded paper towels. Deviled eggs stored for any length of time will "sweat" so the paper towels will absorb the extra moisture.
More appetizer recipes
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Instant Pot Deviled Eggs
- 18 whole eggs hard-boiled
- ½ cup mayonnaise
- ¼ cup yellow mustard
- 1 tablespoon yellow mustard in addition to the ¼ cup of yellow mustard
- ¾ teaspoon smoked paprika can substitute regular paprika, sweet Hungarian, or hot Hungarian
- Boil salted water at a rolling boil. Place eggs in water, return to boil, and cook for 20 minutes. Cool with ice and cool water for 15 minutes. Peel eggs.
- Cut eggs in half. Place yolks in a medium bowl, and egg halves on a plate.
- Mash egg yolks. Add mayonnaise, mustard (¼ cup plus 1 Tablespoon), and smoked paprika then combine well. Adjust seasonings if needed.
- Put mixture in food processor, and blend until smooth. Fill egg halves with filling. Serve immediately, or chill for one hour then serve.
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Why is yellow mustard listed twice in the ingredient list - 1/4 c and 1 Tbsp? Should it be 1 Tbsp of dijon or some other ingredient?
I've clarified the instructions, but it is 1/4 cup plus 1 Tablespoon of yellow mustard not a second ingredient. So often I've made these, and so I measured out the exact amount I use for the tanginess I like. Of course, this can be adjusted to add more or less depending on your tastes. 🙂
Food Lover says
Awww so cute recipe.. Foodography is awesome toooo 🙂 just love it
Thanks, I love the pics too! They were yummy they barely survived their photo shoot! LOL