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Instant Pot Thanksgiving Deviled Eggs

Instant Pot Thanksgiving Deviled Eggs feature a delicious spiced filling that’s finished to look like a pumpkin. They are a must-have on your Thanksgiving table this year!

Thanksgiving deviled eggs on pumpkin-shaped platter with fake pumpkins and kitchen towel nearby.

My brother brings deviled eggs to our family Thanksgiving dinner every year and my mom hates it.

She claims that deviled eggs don’t go with Thanksgiving dinner, but we beg to differ.

I’m in charge of bringing the deviled eggs this year so I figured if I made Thanksgiving deviled eggs she might feel differently, ha!

This recipe works because it’s:

  • Made easy in the Instant Pot. Deviled eggs are pretty easy to make, but they’re even easier when you make them in the Instant Pot.
  • Fun and festive! Everyone loves a regular recipe with a holiday twist and these pumpkin deviled eggs are no exception.
  • A lighter option on Thanksgiving day. We all love the food on Thanksgiving, but it can be a bit heavy. These eggs offer a break from all of the rich food.

Step-by-Step Instructions

Bowls of Thanksgiving deviled egg ingredients on countertop including mayo, mustard, and spices.

Pour 1 cup of cold water into the bottom of the inner pot of the Instant Pot pot and insert a metal trivet.

Place 6 eggs on the trivet.

Six eggs on trivet in Instant Pot insert all on quartz countertop.

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 (10 minutes total), turn the valve to venting and let the rest of the steam out.

Immediately place the eggs in an ice bath for 5 minutes.

Hard boiled eggs in ice bath inside large metal mixing bowl next to tongs.

After 5 minutes, peel the eggs, rinse them, and pat dry.

Peeled hard boiled eggs on wood board next to kitchen towel and knife.

Cut the eggs in half from top to bottom and carefully pop the yolks out into a small bowl or food processor.

Hard boiled egg yolks in bowl with empty egg whites on wood cutting board.

Mash the yolks with a fork until they resemble fine crumbs. Add 2 tablespoons of mayonnaise, 2 teaspoons of Dijon mustard, 1 tablespoon of lemon juice, 1 tablespoon of sour cream, 1 tablespoon of paprika, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper.

Mix until the yolk filling is smooth. Taste and adjust seasonings as desired.

Deviled egg filling in small beige bowl on quartz counter.

Add the filling to a piping bag and fill all of the egg whites.

Deviled eggs on white egg-shaped platter with bag of filling nearby.

Put the eggs in the refrigerator to chill until serving.

Right before serving, carefully use a knife to make three lines across the egg filling to mimic a pumpkin. Add a small piece of chive, rosemary, or sage at the top of the yolk to create a “pumpkin stem.”

Pumpkin deviled eggs on egg-shaped platter with fresh rosemary in background.

Recipe Tips and Substitutions

Pumpkin deviled eggs on pumpkin-shaped platter with fresh sprigs of rosemary.

The key to making good deviled eggs is to always taste your filling! The ingredient amounts listed are really just a suggestion. You can adjust any ingredient to get the flavor you want.

Try these additional spices for a custom flavor:

  • Dried mustard
  • Cumin
  • Tumeric
  • Cayenne pepper
  • Smoked paprika

I like to peel the eggs over the ice water and then rinse them off in the bowl to save time and water.

Instead of trying to spoon your yolk out of the egg white, gently press on the back of the egg white to pop the yolk out.

I always just mash the yolks by hand, but if you want a really smooth filling, you can use a food processor.

If you don’t have professional piping bags, you can use regular sandwich bags! Just place the bag over a small cup and fill it with the yolk mixture. Then cut a small amount off of one corner of the bag and fill your eggs.

If you’re out of certain ingredients or don’t like them, try these substitutions:

More Like This

Two Thanksgiving deviled eggs on a white plate with sprig of fresh rosemary.

Looking for more yummy holiday appetizers? You’ll love these!

FAQs

Fall deviled eggs on pumpkin platter with fresh rosemary.
The mixture is too soft to make the lines. What can I do?


I found making the lines in the deviled eggs a little tricky right after they were filled. It will be easier to make the lines if the filling is set.

You can also wipe your knife with a paper towel after each pass to keep the blade clean and the lines sharp.

I hope your family loves these Thanksgiving deviled eggs! If you make them, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!

 

And if you’d like to get a 4-week meal plan featuring my recipes, just enter your email in the form above and you’ll get it straight to your inbox!

Fall deviled eggs on pumpkin platter with fresh rosemary.

Instant Pot Thanksgiving Deviled Eggs

The Ashcroft Family Table
Instant Pot Thanksgiving Deviled Eggs feature a delicious spiced filling that's finished to look like a pumpkin. They are a must-have on your Thanksgiving table this year!
5 from 1 vote
Cook Time 10 mins
Additional Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine American
Servings 12 eggs
Calories 50 kcal

Ingredients
 
 

  • 1 cup cold water
  • 6 large eggs
  • 2 Tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 Tablespoon lemon juice
  • 1 Tablespoon sour cream
  • 1 Tablespoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • fresh chive, rosemary, or sage, as a garnish

Instructions
 

  • Pour 1 cup of cold water into the bottom of the inner pot of the Instant Pot pot and insert a metal trivet.
  • 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 pop the yolks out into a small bowl or food processor.
  • Mash the yolks with a fork until they resemble fine crumbs. Add mayonnaise, Dijon mustard, lemon juice, sour cream, paprika, salt, and pepper.
  • Mix until the yolk filling is smooth. Taste and adjust seasonings as desired.
  • Add the filling to a piping bag and fill all of the egg whites with about 1 Tablespoon of filling.
  • Put the eggs in the refrigerator to chill until serving.
  • Right before serving, carefully use a knife to make three lines across the egg filling to mimic a pumpkin. Add a small piece of chive, rosemary, or sage at the top of the yolk to create a "pumpkin stem."

Nutrition

Serving: 1eggCalories: 50kcalCarbohydrates: 0.4gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 83mgSodium: 105mgPotassium: 37mgFiber: 0.1gSugar: 0.2gVitamin A: 152IUVitamin C: 1mgCalcium: 15mgIron: 0.4mg
Keyword deviled eggs, deviled eggs recipe, easy deviled eggs, instant pot deviled eggs, simple deviled eggs
Tried this recipe?Let us know how it was!
Pinterest graphic with text and photos of Thanksgiving deviled eggs on white plates.
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