Easy Instant Pot Deviled Eggs

Learn how to make the best-ever deviled eggs! This recipe for easy deviled eggs includes a tutorial for making them in an instant pot or on the stovetop!

Deviled eggs are one of those classic appetizer recipes that everyone needs to have in their back pocket. Whether you just want to have a lazy weekend brunch or need to fancy up your holiday table, you need to know how to make the best deviled eggs!

I wanted to create a bunch of different deviled egg variations since they are so simple to whip together. But, first I thought I needed to start with the basics. If you’re a first timer and want to learn how to make deviled eggs or just want an easy, classic deviled eggs recipe, then you’ve checked into the right little nook of the internet.

Today I’m making instant pot deviled eggs, but I’ll also include directions if you’re wondering how to boil eggs for deviled eggs or you don’t have an instant pot and are down for good old fashioned boiling eggs for deviled eggs.

So, let’s go back to basics with a simple deviled egg recipe. I’m sharing some super useful tips and tricks I picked up along the way. Why? Because there is absolutely nothing more frustrating than taking the time to hard boil eggs and then you peel off half the egg white along with the shell. Literally this makes my skin crawl just thinking about it.

Deviled Eggs Ingredients:

• eggs! this may be obvious, but for the sake of really laying it all out there, you need eggs.
• mayonnaise. any type works! lately I’ve been loving avocado oil mayonnaise 🙂
• dijon mustard. Don’t be shy with that dijon!
• apple cider vinegar. white vinegar or white wine vinegar works just fine, but I tend to like apple cider vinegar.
• salt and pepper
• chopped chives for garnish
• smoked paprika for sprinkling on top

How to Make Deviled Eggs:

• Don’t be weird about old eggs. I know this sounds unexpected, but using older eggs makes them easier to peel once they are hard boiled.
• If you’re using your instant pot, place 1 cup of water at the bottom of the pot along with the trivet. Place the eggs on the trivet and set the pressure cooker to high for 7 minutes. After the 7 minutes, release the steam and transfer the ice water bath (see below).
• If you’re not using an instant pot, place your eggs in your pot filled with water. Bring a pot of water to a boil. Once boiling, turn off the heat and allow the eggs to sit in the hot water for 11 minutes. If you wait until the water boils before you put the eggs in, the shells may crack before they get hard boiled and then it’s a big mess and waste of time.
• While the eggs are cooking, prepare a large bowl with water and ice.
• Remove the eggs from the pot and place in the ice water bath for 2 minutes.
• Peel the shell off the eggs. This should be super easy since you used old eggs 😉 Rinse the eggs to remove any small shell pieces.
• Cut the eggs in half lengthwise and pop the yolks into a medium bowl. I usually just gently squeeze the back of the egg and they pop out, but if you are having a hard time, you can scoop them out with a spoon.
• Add the mayonnaise, dijon, vinegar, salt, and pepper to the medium bowl. Whisk until combined.
• Plate the egg halves on a tray or dish. Dollop the yolk mixture into the holes of the egg whites.
• I like to garnish the deviled eggs with a sprinkle of smoked paprika, chopped chives and freshly ground pepper.

Easy Instant Pot Deviled Eggs

• Author: Lindsay Grimes Freedman
• Prep Time: 5 min
• Cook Time: 10 min
• Total Time: 15 min
• Yield: serves 6 1x
• Category: breakfast, appetizer
• Method: boiling/instant pot
• Cuisine: deviled eggs
• Diet: Gluten Free

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Description

Learn how to make the best-ever deviled eggs! This recipe for easy deviled eggs includes a tutorial for making them in an instant pot or on the stovetop!

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Scale 1x2x3x

Ingredients

• 6 eggs
• 3 tablespoons mayonnaise
• 1 tablespoon dijon mustard
• 1 teaspoon apple cider vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon ground pepper + more for garnishing the tops
• 1/8 teaspoon smoked paprika
• 1 tablespoon chopped chives

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Instructions

1. If you’re using your instant pot, place 1 cup of water at the bottom of the pot along with the trivet.
2. Place the eggs on the trivet and set the pressure cooker to high for 7 minutes.
3. If you’re using your stovetop and a pot, place your eggs in your pot filled with water. Bring the pot of water to a boil. Once boiling, turn off the heat and allow the eggs to sit in the hot water for 11 minutes.
4. While the eggs are cooking, prepare a large bowl with water and ice.
5. Remove the eggs from the pot and place in the ice water bath for 2 minutes.
6. Peel the shell off the eggs.
7. Rinse the eggs to remove any small shell pieces.
8. Cut the eggs in half lengthwise and pop the yolks into a medium bowl. I usually just gently squeeze the back of the egg and they pop out, but if you are having a hard time, you can scoop the yolks out with a spoon.
9. Add the mayonnaise, dijon, vinegar, salt, and pepper to the medium bowl. Whisk until combined.
10. Plate the egg halves on a tray or dish.
11. Dollop the yolk mixture into the holes of the egg whites.
12. Garnish the deviled eggs with a sprinkle of smoked paprika, chopped chives, and freshly ground pepper.

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Enjoy!! xo