These Instant Pot Deviled Eggs take a classic dish and make it even easier with a pressure cooker. Perfect for any holiday and especially fun for Easter, this recipe shows you how to make a gluten free, paleo, and Whole30 compliant version that tastes delicious. Keep it simple without a topping, or sprinkle some paprika or dill on top for extra flavor!
Deviled eggs may be my family’s favorite appetizer. Either my grandma or my great aunt (her sister) always made them for family gatherings and holidays. No sooner had they set the plate of deviled eggs on the table then half of them were gone.
So it’s safe to say I know my way around deviled eggs. And what could be easier than making them in the Instant Pot? Using a pressure cooker makes this recipe a total breeze.
If you’re on a Whole30 this recipe is perfect to bring to any gathering because it tastes just how any deviled egg should – creamy and delicious. No one will know it’s Whole30 compliant. Just be sure to use a compliant mayo (I like the Whole30 mayo recipe best but you can also buy pre-made versions) and compliant mustard.
Now let’s get to the step by step instructions (and pictures!) for how to make this awesomely simple appetizer.
HOW TO MAKE INSTANT POT DEVILED EGGS
STEP 1: COOK THE EGGS
Pour 1 cup of water into the insert of your Instant Pot. Place a colander inside the insert and place the eggs in one layer in the colander. Make sure if your colander has handles that they are fastened together otherwise they can interfere with the sealing of the Instant Pot.
Place the lid on the Instant Pot, making sure the valve on the top is set to Sealing.
Plug in your Instant Pot, then press the Manual button. Use the plus and minus buttons to adjust the time to 7 minutes, then let it get cooking.
Once the timer goes off, release the pressure by moving the top valve to Release – do this carefully as you don’t want to get shot in the hand with the hot steam! While the steam releases, make an ice bath for the eggs. Fill a medium size bowl about two-thirds of the way up with cold water and place two handfuls of ice cubes in there as well.
When the pressure has been fully released, remove the lid and (carefully, using a hot pad or towel if necessary) lift out the colander with the eggs. Gently pour the eggs into the ice bath and let cool for 5 to 7 minutes (until they’re cool to the touch).
Step 2: Prep the Eggs
Next up is to peel the eggs. Start by gently tapping on each end, then rolling gently but firm enough to crack the shell. Peel the pieces of shell of with your fingers and throw them away. You may need to rinse the eggs quickly in water to get any small pieces of shell off.
Cut the eggs in half length-wise with a small sharp knife either in your hand (being VERY careful not to cut yourself or with a cutting board.
Put the yolk pieces into a small bowl. Most of the pieces can be popped out with your fingers, however some may need to be dug out a bit with the knife. Just be careful nut to tear the egg white. Set the egg whites aside on a dish or paper towel.
Mash up the egg yolks with a fork until no large pieces remain, then measure out and add in the mayo, mustard, kosher salt, and lemon juice.
Combine everything together until the mixture is smooth – you can do this either with a fork, a large spoon, or to really get things smooth you may want to use an electric beater or whisk.
Step 3: Assemble the Deviled Eggs
Take out a quart-sized plastic bag and spoon the smooth egg yolk mixture into it, toward one corner. Once the mixture is all in the bag, use scissors to cut a small amount of the corner piece off, enough to leave a hole between a quarter and half inch wide.
Squeeze the mixture down toward the hole with your hands, the squeeze a small amount (about a tablespoon) into each of the egg white halves. You can wiggle the bag back and forth to make a pattern or just squeeze directly into the cup of the egg white. Garnish with a dash of paprika or some chopped dill fronds if desired.
You may have a couple of questions about this recipe, or deviled eggs in general. Let’s get to those now.
HOW FAR IN ADVANCE CAN YOU MAKE DEVILED EGGS?
The answer is, it depends on how many steps you prep ahead of time, but in general 2 to 3 days. There are several ways to prep deviled eggs ahead of time.
- You can make them and refrigerate until you serve them. They will keep in the fridge for about 3 days as long as they’re covered. The only issue with this method is the yolk filling won’t be fully covered and will dry out a bit.
- You can hard boil the eggs and wait to cut them or make the yolk mixture until just before serving. The hard boiled eggs will keep for about a week in your fridge.
- You can hard boil the eggs, cut them, and make the yolk mixture, then not fill the eggs until just before serving (refrigerating both the egg whites- wrapped well in plastic – and the yolks in an un-cut plastic bag). This last method is, in my opinion, the best as it help ensure the yolk mixture won’t dry out and leaves as little as possible to the end. The ingredients should keep for 2 or 3 days in the fridge this way.
SHOULD DEVILED EGGS BE SERVED COLD?
Yes! Eggs need to be refrigerated so if you’re not serving them directly after you make them, cover them loosely with plastic wrap and refrigerate them until it’s time to serve them.
HOW LONG DO DEVILED EGGS KEEP IN THE FRIDGE?
Already made deviled eggs will keep about 2 to 3 days in the fridge. Make sure to cover them well with plastic wrap so they don’t dry out.
COOKING TIPS
- Be careful not to rip the egg whites when you’re taking the yolks out! If you try to pop out a yolk and it’s not coming out, don’t try to get it out with your hands! This will almost certainly rip the egg white. Use a small utensil to gently nudge it out into the bowl.
- You’ll probably need to hold the egg white with one hand while you fill it with the egg yolk mixture with the other hand. They’re quite slippery and you may end up getting the yolk mixture all over if you don’t hold the egg white still.
- You may want to hold off on garnishing the deviled eggs until just before serving. If they’ve been in the fridge and wrapped in plastic, the wrap will flatten or smush any garnish. Garnishing before serving helps them look fresh.
RECIPE VARIATIONS
- Add a little heat to this dish either by putting horseradish into the yolk mixture (start with about a tablespoon then taste it to see if it needs more), or you can sprinkle some red chili pepper flakes on top of the deviled eggs!
- Switch up the toppings! You can use freshly ground pepper, small pieces of bacon, whatever sounds good to you!
- If you want to get fancy, you can use a pastry bag and tip to make the yolk mixture come out into fancy shapes in the cup.
PIN THESE INSTANT POT DEVILED EGGS FOR LATER!
IF YOU’RE LOOKING FOR OTHER WHOLE30 APPETIZERS, CHECK THESE OUT!
OR IF YOU NEED SOME WHOLE30 DINNER RECIPES, HERE ARE SOME GREAT IDEAS!
- Mexican Ground Beef Skillet
- Instant Pot Greek Chicken
- Paleo Ground Beef & Broccoli
- Whole30 Teriyaki Chicken
Now if you want things planned out for you – like a menu plan of easy Whole30 meals – I recommend starting with my FREE download of 5 Whole30 recipes that take 30 minutes or less. You get both a meal AND a shopping list for tried and true recipe favorites that will make help you get dinner on the table quickly.
If you make these Instant Pot Deviled Eggs (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below!
YOU CAN ALSO FOLLOW ME ON FACEBOOK, INSTAGRAM AND PINTEREST TO SEE MORE GOOD TO EAT, GLUTEN FREE & WHOLE30 FOOD.
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RECIPE FOR INSTANT POT DEVILED EGGS
Instant Pot Deviled Eggs (Whole30, Paleo, GF)
Equipment
- Measuring cup for liquids
- Colander insert
- A small bowl
- A small sharp knife
- A fork
- A quart size plastic bag
- Scissors
Ingredients
- 8 eggs
- 1/2 tbsp mustard (compliant if on a Whole30)
- 1/4 tsp k salt
- 6 tbsp mayo (compliant if on a Whole30)
- 1 tsp lemon juice
- paprika for garnish
- dill fronds for garnish
Instructions
- Pour 1 cup of water into the insert of your Instant Pot. Place a colander inside the insert and place the eggs in one layer in the colander. Make sure if your colander has handles that they are fastened together otherwise they can interfere with the sealing of the Instant Pot. Place the lid on the Instant Pot, making sure the valve on the top is set to Sealing.
- Plug in your Instant Pot, then press the Manual button. Use the plus and minus buttons to adjust the time to 7 minutes, then let it get cooking.
- Once the timer goes off, release the pressure by moving the top valve to Release - do this carefully as you don’t want to get shot in the hand with the hot steam! While the steam releases, make an ice bath for the eggs. Fill a medium size bowl about two-thirds of the way up with cold water and place two handfuls of ice cubes in there as well.
- When the pressure has been fully released, remove the lid and (carefully, using a hot pad or towel if necessary) lift out the colander with the eggs. Gently pour the eggs into the ice bath and let cool for 5 to 7 minutes (until they’re cool to the touch).
- Next up is to peel the eggs. Start by gently tapping on each end, then rolling gently but firm enough to crack the shell. Peel the pieces of shell of with your fingers and throw them away. You may need to rinse the eggs quickly in water to get any small pieces of shell off.
- Cut the eggs in half length-wise with a small sharp knife either in your hand (being VERY careful not to cut yourself or with a cutting board. Put the yolk pieces into a small bowl. Most of the pieces can be popped out with your fingers, however some may need to be dug out a bit with the knife. Just be careful nut to tear the egg white. Set the egg whites aside on a dish or paper towel.
- Mash up the egg yolks with a fork until no large pieces remain, then measure out and add in the mayo, mustard, kosher salt, and lemon juice. Combine everything together until the mixture is smooth - you can do this either with a fork, a large spoon, or to really get things smooth you may want to use an electric beater or whisk.
- Take out a quart-sized plastic bag and spoon the smooth egg yolk mixture into it, toward one corner. Once the mixture is all in the bag, use scissors to cut a small amount of the corner piece off, enough to leave a whole between a quarter and half inch wide.
- Squeeze the mixture down toward the hole with your hands, the squeeze a small amount (about a tablespoon) into each of the egg white halves. You can wiggle the bag back and forth to make a pattern or just squeeze directly into the cup of the egg white. Garnish with a dash of paprika or some chopped dill fronds if desired.
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