Deviled eggs are a classic Easter appetizer or snack. I even make them for regular family gatherings! Don't forget the paprika on top.
There's always those jokes about not being able to eat a bunch of eggs at once, but as soon as you whip up that deviled egg filling - all bets are off! This is a fantastic recipe to use as your Easter appetizer, or just a snack on a regular day. The kids go wild for this one.
I've got you covered the entire Easter Day or weekend. You can make Healthy Cinnamon Rolls for breakfast and get a Dutch Oven Leg of Lamb roasting for the main meal. Top it all off with Whole Wheat Carrot Cake!
For a slightly different flavour profile, plus how to boil eggs on the stovetop, check out my Angel Eggs as well.
Key Ingredients
Eggs - We'll make a whole dozen at once because if you're going to all the trouble, make it worth it!
Mayo - If you're pressed for time, by all means use the jar. But I also love making Homemade Mayo for this. Plus you'll have extra to make Caesar dressing!
Old Bay Seasoning - This is a fun little extra I like to include.
Pickle juice - Yup, straight from the jar.
Mustard - I just think this always rounds out mayo when you combine your condiments.
Paprika - Smoked or sweet, whatever you keep on hand is fine.
How to Make Instant Pot Deviled Eggs
***See recipe card below for precise measurements and instructions.***
Step 1: Add eggs to a trivet over water and pressure cook.
Step 2: Do an ice bath then peel.
Step 3: Halve and place the yolks in a bowl.
Step 4: Add filling ingredients to the yolks.
Step 5: Blend filling until light and fluffy.
Step 6: Use a bag to fill the halves and add garnish.
FAQs
I like a simple dusting of paprika. I lean toward smoked but you can use regular/sweet too. Since we use pickle juice in the filling, diced up sweet pickles are another option. You can try capers or green olives, or chop up some fresh chives.
You can boil the eggs a few days ahead, no worries at all. Store them unpeeled until you are ready to make. You can also make the filling ahead but do not assemble. I wouldn't do this more than 48 hours in advance - store the whites in an airtight container, and you can whip up the filling and keep in the bowl or fill your bag and chill. Don't assemble the halves until just before serving.
So you CAN assemble them early in the day you are serving, and leave on a plate in the fridge loosely covered with anything that won't stick to them. Still leave off the paprika until you take them out to serve. If you have leftovers (does anyone ever have those??), they will last in the fridge up to 2 days in a sealed container, but you do risk the egg whites drying out.
Photos by Megan Hampton
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Instant Pot Deviled Eggs
Ingredients
- 12 large eggs
- 1 teaspoon Old Bay Seasoning
- 1 tablespoon pickle juice
- ⅔ cups mayo
- 1 tablespoon yellow mustard
- Smoked paprika for garnish
Instructions
- Add 12 eggs to the trivet or basket inside your Instant Pot liner. Add the required water for coming to pressure (1 cup for a 6 quart machine).
- Cook on high/manual pressure for 3 minutes, then allow to rest for 3 minutes before releasing the pressure.
- Add ice to the Instant Pot and/or remove the eggs to an egg bath.
- Once cool enough to handle, peel and slice in half, adding the yolks to a mixing bowl.
- Add remaining filling ingredients to bowl, minus paprika, and blend with an immersion blender until creamy.
- Scoop into a bag and pipe back into the eggs. No need to use fancy tips if you don't have or want!
- Sprinkle with smoked paprika and enjoy!
Notes
- You can also top with chopped chives, capers, diced pickles, whatever sounds good!
- Store leftovers in a container in the fridge for up to 2 days.
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