Instant Pot® Deviled Eggs

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Deviled eggs are a party classic. They are the perfect passed appetizer, great for light lunches, and always look beautiful when displayed on a nice tray. Yet making the perfect deviled egg can be tricky. Sometimes the eggshell stick to the egg and pulls it apart making it unusable for deviled eggs. Sometimes you break the egg open and find the center is not fully cooked- not good for deviled eggs either! Luckily, the Instant Pot® makes cooking perfect deviled eggs a cinch. Use this recipe to make flawless deviled eggs for your next party or just for your own enjoyment- you deserve a perfect deviled egg every day!

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Instant Pot® Deviled Eggs

Pin Recipe
Prep Time 10 mins
Cook Time 7 mins
Servings 4
Calories 249 kcal


  • Instant Pot
  • Measuring Spoon
  • Knife
  • Cutting Board
  • Medium bowl
  • Rubber Spatula


  • 8 Eggs
  • 0.25 cup Mayonnaise
  • 1 tsp White Vinegar
  • 0.125 tsp Salt
  • 0.125 tsp Ground Black Pepper
  • 0.125 tsp Paprika
  • 1 tsp Fresh Chives


  • Place the eggs on the Instant Pot® trivet or inside a steamer basket. Add 1 cup of water to the Instant Pot® bowl and put the eggs (on the trivet or in the basket) inside the Instant Pot®. Close the lid and seal, setting the steamer valve to “seal”. Press the “Manual” button and set the timer for 5 minutes on high pressure. When the timer goes off, indicating the Instant Pot® cooking time is completed, let the pressure naturally release from the Instant pot for 5 minutes (that means don’t touch it for 5 minutes!). Then, very carefully push the steamer valve open to release the remaining pressure. Remove the eggs and refrigerate for at least 2 hours.
  • Carefully remove the shells from the eggs and rinse to ensure all the pieces of shell are gone. Cut the eggs in half and place the yolks in a medium bowl. Set the whites on a tray or plate that you will be serving the deviled eggs on.
  • Add the mayonnaise, vinegar, salt, pepper and paprika to the bowl with the egg yolks and use a spatula to mix everything together well.
  • Place the yolk mixture in a piping bag fitted with a star piping tip and squeeze the filling into the center of the egg whites where the yolk use to be. Try to make it nice and pretty! Sprinkle with the fresh chopped chives and extra paprika and serve!

So how many deviled eggs did you pop right into your mouth? Did any make it to the party?! If you have any questions about the recipe or want to know how many eggs I ate immediately, write it in the comments below!


About Amanda

My name is Amanda and I am a professional pastry chef. I have over 16 years of culinary experience and a bachelors degree in Baking and Pastry Arts. I currently live right outside New York City with my husband and two daughters who are my official taste testers and kitchen helpers. Chocolate chip cookies and ice cream are my weakness and, because I have two young kids, I need coffee every day. I love sharing my cooking passion and hope that you find some culinary inspiration here!

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