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Last Updated on December 2, 2021 by laurenpacek

This deviled eggs recipe is savory, salty, and zingy (thanks to the mustard and vinegar). It's a classic, perfect, two-bite snack!

You can make hard boiled eggs in the Instant Pot!

Honestly, I didn't think that I could love deviled eggs any more than I already did. They're so delicious, and are perfectly snackable.

BUT THEN I discovered that you can make hard boiled eggs in the Instant Pot! It's not like making them on the stovetop is particularly difficult, but doing it in the Instant Pot is even easier and they're guaranteed to come out perfect every time.

I'm always on the lookout for new ways in which I can use my Instant Pot. Typically I'm using it for meaty applications (see my Pressure Cooker Carnitas and Pressure Cooker Green Chicken Chili), or sometimes breakfast (see this Instant Pot Oatmeal) but these eggs came out so well. Nay, they came out perfectly.

Once you use the Instant Pot to make the hard boiled eggs that serve as the base of this recipe, this is a classic, basic deviled eggs recipe. Deviled egg purists, look no further.

What ingredients go into these deviled eggs?

Eggs: A dozen large chicken eggs will do nicely.
Mayonnaise: Make sure that you use mayo and not Miracle Whip. <shudders>
Vinegar: Just a splash of white vinegar does the trick.
Mustard: Regular old yellow mustard.
Salt: Kosher salt, please.
Pepper: Freshly cracked black pepper, to taste.
Paprika: A bit of sweet paprika makes for a nice, and classic, garnish.

How do these come together?

First, you gotta hard boil your eggs. This can be done in the Instant Pot OR on the stovetop. Whatever your preference is, I have instructions for both methods in the recipe card.

Slice those eggs lengthwise, scoop out the yolk, and mix up the filling. Spoon or pipe the filling back into the egg halves, garnish, and voila!

I've outlined how to get perfectly smooth yolks in my Old Bay Deviled Eggs post.

Interested in other deviled egg recipes?

Because I got 'em!

Where to begin... My Buffalo Deviled Eggs are 10/10. They're just a little spicy, but not too spicy. Ranch Deviled Eggs are zesty and tasty - great if you're a Ranch fiend like me.

These Pickled Deviled Eggs are as tasty as they are pretty. I mean, look at that color! And let us not forget about these bomb ass Old Bay Deviled Eggs. Old Bay Seasoning truly belongs on everything. Don't @ me.

Instant Pot Deviled Eggs

Name: Instant Pot Deviled Eggs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 6 eggs; ¼ cup mayonnaise; 1 tsp white vinegar; 1 tsp yellow mustard; ¼ tsp kosher salt; freshly ground black pepper, to taste; paprika, for garnish

Yield: 6

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

This deviled eggs recipe is savory, salty, and zingy (thanks to the mustard and vinegar). It's a classic, perfect, two-bite snack!

Ingredients

6 eggs
¼ cup mayonnaise
1 tsp white vinegar
1 tsp yellow mustard
¼ tsp kosher salt
freshly ground black pepper, to taste
paprika, for garnish

Instructions

To cook the eggs in the Instant Pot

Fill the Instant Pot insert with ½ to 1 inch of water (check your manual regarding the minimum recommended amount of water). Place the steamer basket in the insert. The water level should be below the steamer basket.
Place the eggs on the steamer basket in an even layer. Seal the lid and cook for 5 minutes on high pressure.
Allow the Instant Pot to release naturally for 5 minutes. After that, do a quick pressure release.
Carefully transfer the eggs to a bowl of ice water. Change the water out with cold water as needed until the eggs have cooled. Store in the fridge until ready to use.

To cook the eggs on the stovetop

Place the eggs in a saucepan in a single layer and cover them with enough water that there is 1 inch of water above the eggs.
Heat on high until water begins to boil then remove the saucepan from heat, cover, and leave the pan sit for 14 minutes.
Carefully transfer the eggs to a bowl of ice water. Change the water out with cold water as needed until the eggs have cooled. Store in the fridge until ready to use.

To assemble the deviled eggs

Peel the eggs. Slice the eggs in half, remove the yolks to a fine mesh strainer, and set the whites on a platter.
Push the yolks through the strainer with a spatula into a medium-sized bowl. Add the mayonnaise, vinegar, mustard, salt, and pepper to the bowl. Stir to combine.
Spoon the egg yolk mixture into the egg whites. Dust with paprika and serve.

Notes

Note: Instead of spooning the yolk mixture into the egg whites, you could also use a piping bag and tip. I used a disposable piping bag and a Wilton 1M tip.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 137Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 190mgSodium: 236mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 6g