GF Gluten-Free VG Vegetarian NF Nut-Free

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!

Prep: 5 minCook: 10 minTotal: 15 min
Servings: serves 6


  • 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


  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.
© The Toasted Pine Nut