The Easiest Instant Pot Deviled Eggs
These Instant Pot Deviled Eggs are perfectly tangy and only require 3 pantry ingredients, plus some common spices. There’s no need to boil water, and you’ll have this popular spring and summer side dish ready to go in just 20 minutes!
Deviled eggs are one of my family’s favorite side dishes.
We eat them from Easter through Labor Day.
Sometimes my brother will even bring them to Thanksgiving just to tease my mom!
While this family recipe is already super easy to make (you’ll only need 3 pantry ingredients), I decided to make it even easier by making the hard-boiled eggs in the Instant Pot.
It’s my absolute favorite way to make hard-boiled eggs because there’s no boiling a pot of water and the eggs come out perfectly cooked every time.
Step-by-Step Instructions
INSERT a metal trivet in the inner pot of the Instant Pot and pour 1 cup of cold water into the bottom of the inner pot.
PLACE 6 large eggs on the trivet.
LOCK the lid on the Instant Pot and make sure the valve is set to seal.
SELECT pressure cook and make sure the pressure level is set to HIGH. SET the timer for 5 minutes.
AFTER the Instant Pot has reached pressure and the eggs have cooked for 5 minutes, allow the steam to release naturally for 5 minutes. After 5 minutes, turn the valve to venting and let the rest of the steam out.
IMMEDIATELY place the eggs in an ice bath for 5 minutes.
AFTER 5 minutes, peel the eggs, rinse them, and pat dry.
CUT the eggs in half from top to bottom and carefully scoop out the yolks into a small bowl.
MASH the yolks with a fork until they resemble fine crumbs. ADD 3 tablespoons of Miracle Whip and 2 teaspoons of yellow mustard and mix until smooth.
SEASON with salt and pepper to taste.
SCOOP 1 tablespoon of filling into each egg half and finish with a sprinkle of paprika.
Recipe Tips and Substitutions
Don’t have an Instant Pot? You can use the traditional boil method and just follow the recipe measurements to make the filling. It will be delicious either way!
When my family makes these deviled eggs, they add ingredients until it “looks good.” I measured the ingredients the best I could, but you may have to adjust the Miracle Whip and mustard to fit your personal tastes. More Miracle Whip will give the eggs a sweeter taste while more mustard will give the eggs a tangier flavor.
We don’t use Miracle Whip very often, but you’ll want to use it for this recipe. It gives the filling a nice bite that mayonnaise just doesn’t have.
I always rinse my hard-boiled eggs before eating to make sure all of the peel has gotten off. There’s nothing worse than crunchy deviled eggs!
If you want a really smooth filling, you can use electric beaters to mix the filling.
More Like This
Looking for more spring and summer side dish ideas? You’ll love these!
- Instant Pot Potato Salad
- Pink Fluff
- Tuna Rotini Pasta Salad
- Tri Color Pasta Salad with Italian Dressing
- Zucchini and Yellow Squash Casserole
FAQs
If you have a 6 quart Instant Pot, you’ll need 1 cup of water to cook eggs. If you have an 8 quart Instant Pot, you’ll need 1 1/2 cups of water.
Note that an Instant Pot won’t actually boil the eggs in the water. Rather the Instant Pot gets incredibly hot so that the water turns to steam and cooks the food quicker than a traditional stove top or oven.
The 5 5 5 method for eggs refers to using an Instant Pot to cook the eggs for 5 minutes on high pressure, allowing the steam to naturally release for 5 minutes (by leaving the valve turned to sealing), and then letting the eggs cool in an ice bath for 5 minutes.
Eggs cooked in an Instant Pot are easier to peel because the pressure cooker creates a difference between the shell and the air pocket inside. This pressure inflates and separates the egg white from the shell which allows for easier peeling.
You’ll find that very little of the egg white actually sticks to the shell when you go to peel your eggs!
I hope your family loves these Instant Pot deviled eggs! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!
Easiest Instant Pot Deviled Eggs
Ingredients
- 1 cup cold water
- 6 large eggs
- 3 tablespoons Miracle Whip
- 2 teaspoons yellow mustard
- Salt and pepper, to taste
- Paprika, as garnish
Instructions
- Insert a metal trivet in the inner pot of the Instant Pot and pour 1 cup of cold water into the bottom of the inner pot.
- Place eggs on the trivet.
- Lock the lid on the Instant Pot and make sure the valve is set to seal.
- Select pressure cook and make sure the pressure level is set to HIGH. Set the timer for 5 minutes.
- After the Instant Pot has reached pressure and the eggs have cooked for 5 minutes, allow the steam to release naturally for 5 minutes. After 5 minutes, turn the valve to venting and let the rest of the steam out.
- Immediately place the eggs in an ice bath for 5 minutes.
- After 5 minutes, peel the eggs, rinse them, and pat dry.
- Cut the eggs in half from top to bottom and carefully scoop out the yolks into a small bowl.
- Mash the yolks with a fork until they resemble fine crumbs. Add Miracle Whip and yellow mustard and mix until smooth.
- Season with salt and pepper to taste.
- Scoop 1 tablespoon of filling into each egg half and finish with a sprinkle of paprika.
