Easy Instant Pot Deviled Eggs Recipe

Introduction

Deviled eggs are a timeless appetizer, perfect for gatherings or a simple snack. This easy Instant Pot method takes the guesswork out of boiling eggs, making preparation quick and foolproof. Creamy, flavorful, and beautifully seasoned, these deviled eggs are sure to impress.

Ingredients

• 12 large eggs (hard boiled and egg yolks grated)
• 1 cup water
• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• ¼ teaspoon kosher salt (or more to taste)
• ¼ teaspoon smoked paprika (plus more for serving)
• 2 tablespoons chives (finely chopped for serving)
• 1 teaspoon Everything but the Bagel seasoning (for serving)

Instructions

1. Step 1: Place the rack in the bottom of the Instant Pot and pour in 1 cup of water. Arrange the eggs on the rack carefully.
2. Step 2: Set the Instant Pot to high pressure on manual for 5 minutes.
3. Step 3: Perform a quick pressure release, then transfer the eggs to a bowl of iced water. Let them cool for 5 minutes.
4. Step 4: Peel the eggs, then slice them in half lengthwise.
5. Step 5: Remove the yolks and grate them finely into a medium bowl.
6. Step 6: Add mayonnaise, Dijon mustard, kosher salt, and smoked paprika to the grated yolks. Mix thoroughly until smooth and creamy.
7. Step 7: Spoon the filling into a piping bag or ziplock bag and pipe it into each egg white half. Sprinkle with extra smoked paprika, chopped chives, and Everything but the Bagel seasoning before serving.

Tips & Variations

• For extra tang, add a splash of vinegar or a teaspoon of pickle juice to the yolk mixture.
• Try swapping smoked paprika for a pinch of cayenne for a spicy kick.
• If you don’t have a piping bag, a small spoon works perfectly to fill the eggs.
• Chill the eggs thoroughly before serving to enhance flavor and texture.

Storage

Store deviled eggs covered in an airtight container in the refrigerator for up to 2 days. For best texture and taste, prepare the filling separately and fill just before serving. Reheat is not recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I hard boil eggs without an Instant Pot?

Yes, you can boil eggs on the stovetop by placing them in a pot of cold water, bringing it to a boil, then letting them simmer for about 9-12 minutes before cooling in ice water.

How do I prevent the yolk mixture from being dry?

Using enough mayonnaise and mixing thoroughly helps keep the filling smooth and creamy. Adjust mayo quantity to your preferred consistency.

Easy Instant Pot Deviled Eggs Recipe

---

★★★★★

4.7 from 323 reviews

• Author: Jake
• Total Time: 20 minutes including cooling and prep
• Yield: 12 deviled eggs (24 halves) 1x

Pin Recipe

Print Recipe

Description

This Easy Instant Pot Deviled Eggs recipe offers a foolproof method to perfectly hard-boiled eggs using an Instant Pot. Creamy, tangy, and subtly smoky, these deviled eggs make a classic appetizer that is quick to prepare and delightful to serve at any gathering.

---

Ingredients

Scale 1x2x3x

For the Eggs

• 12 large eggs (hard boiled and egg yolks grated)
• 1 cup water

For the Filling

• ½ cup mayonnaise
• 1 tablespoon dijon mustard
• ¼ teaspoon kosher salt (or more to taste)
• ¼ teaspoon smoked paprika (plus more for serving)

For Garnish

• 2 tablespoons chives (finely chopped for serving)
• 1 teaspoon everything but the bagel seasoning (for serving)

---

Instructions

1. Prepare the Instant Pot: Place the rack in the bottom of the Instant Pot and pour in 1 cup of water. Arrange the eggs carefully on the rack to avoid cracking.
2. Pressure Cook the Eggs: Close the lid and set the Instant Pot to high pressure/manual mode for 5 minutes to perfectly hard-boil the eggs.
3. Quick Release and Cool: Perform a quick pressure release as soon as cooking ends. Immediately transfer the eggs to a bowl of iced water and let them cool for 5 minutes. This stops the cooking process and makes peeling easier.
4. Peel and Halve Eggs: Remove the eggs from the ice water, peel them gently, and slice each egg in half lengthwise.
5. Prepare the Filling: Carefully remove the egg yolks and grate them finely into a medium bowl. Add mayonnaise, Dijon mustard, kosher salt, and smoked paprika. Mix everything thoroughly until smooth and creamy.
6. Fill the Egg Whites: Transfer the yolk mixture into a ziplock or piping bag. Pipe the filling evenly back into each egg white half, creating a neat and attractive presentation.
7. Garnish and Serve: Sprinkle additional smoked paprika, finely chopped chives, and everything but the bagel seasoning on top of the filled eggs. Arrange on a serving platter and enjoy!

Notes

• Use fresh eggs for best peeling results, or slightly older eggs if fresher eggs prove difficult to peel.
• Adjust mustard and mayonnaise to taste for creaminess and tanginess preferences.
• Everything but the bagel seasoning adds a flavorful crunch but can be omitted for a simpler presentation.
• Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• For a spicier kick, add a pinch of cayenne pepper or hot sauce into the filling.

• Prep Time: 10 minutes
• Cook Time: 5 minutes (pressure cooking)
• Category: Appetizer
• Method: Instant Pot
• Cuisine: American

Keywords: deviled eggs, instant pot deviled eggs, easy deviled eggs, party appetizer, egg recipe, creamy egg filling, classic appetizer