The BEST Instant Pot Deviled Eggs

These healthy Instant Pot Deviled Eggs are incredibly flavorful and easy to make. They are made with hard boiled eggs, avocado mayo, dijon mustard, capers, lemon, and dill. Not only are they beautiful, but they are also so crazy delicious. This recipe makes the perfect healthy snack or appetizer.

Instant pot deviled eggs are kind of amazing because they are easy to make, only require a few ingredients and are SO GOOD! If you have never made deviled eggs before then this is a great beginner recipe. It includes the use of the Instant Pot to hard boil the eggs which makes it even easier.

I have shared many egg-inspired recipes for the blog like these sausage and pepper egg muffins or this crustless mushroom asparagus quiche but this deviled egg recipe is now at the top for me. I just love how colorful, and tasty it is.

These Instant Pot Deviled Eggs are briny and tangy with an umamai flavor that is incredibly appetizing. The perfect bite-size snack or appetizer that you are going to love!

What are deviled eggs?

Deviled eggs are hard boiled eggs that are filled with a mixture that includes the cooked yolk and some creamy, salty, and crunchy elements. In this recipe, I used avocado mayo, dijon mustard, capers, onion, and dill for a little healthy twist on classic deviled eggs.

I also hard boiled the eggs in the Instant Pot, which makes it basically foolproof.

Ingredients needed for Instant Pot Deviled eggs

• Eggs – I suggest using large eggs.
• Avocado mayo – I like primal kitchen.
• Dijon Mustard – I used gluten-free.
• Red onion – you can also use shallot.
• Capers – this gives a nice salty, tangy flavor to the deviled eggs.
• Dill – for an herby element and some great color.

How to make deviled eggs using your instant pot

1. Hard boiled the eggs. Pour 1 cup of water into the bottom of the Instant pot, place the trivet that came with the pot on the bottom and carefully place the uncooked eggs on top of the trivet. I like to cook 6-8 at a time. Or make air fryer hard boiled eggs.
2. Secure the lid, set the valve to the “sealing” position, and set the pot to cook for 6 minutes on manually. After 6 minutes do a manual release to release any extra pressure. Then transfer the eggs to a bowl filled with ice water or run them under cold water for a few minutes to stop the cooking process.
3. To peel the eggs, dry them off then lightly tap one on a hard surface, and start peeling the shell off. It should slide off pretty easily. Continue until you have peeled all of the eggs.
4. To make the filling, slice each hard-boiled egg in half, lengthwise, and use a spoon the take the cooked yolk out of each egg and place it into a medium bowl. Add the mayo, mustard, capers, onion, dill, salt, and pepper, and mix it all together mashing up the yolk as you mix it.
5. Use a small spoon to carefully fill each egg with some of the fillings. Top with chopped dill and ground black pepper. I like to also add some chopped turkey bacon.
6. Serve and enjoy!

Tips for making Instant Pot Deviled Eggs

• Use large eggs that are all the same size so they cook evenly. Make sure you use the trivet that came with your Instant Pot to protect the eggs from the water as they cook.
• Manually release the remaining pressure from the pot after 6 minutes of cooking so you don’t overcook the eggs.
• Place the cooked eggs in an ice bath or under cold running water for a few minutes to stop the cooking process.
• If you wiggle the yolk out of the eggs after you cut them it should just pop out or you can use a small spoon to release it but be careful not to break the egg.

Recipe variations

Here are a few variations to this recipe that will help give you options if you don’t have all of the ingredients or you are looking to switch things up.

• Italian flavored – add some chopped sun-dried tomatoes and Italian seasoning to the filling and switch the dill with sliced, fresh basil. Yummy!
• Herby lemon – mix in a little lemon juice, some chopped parsley, chives, and basil with the dill.
• Mexican style – mix in some mashed avocado and a little salsa and top with shredded cheddar cheese.
• Kid-friendly – Use chopped ham and peas in the filling.

Serving suggestions

In our family, we have had very few get-togethers where there wasn’t some version of deviled eggs served. Usually, they are the first thing to go along with these crockpot bbq meatballs.

The best way to serve deviled eggs is immediately after you make them since they will have the most flavor and look the most appetizing. I like to serve them alongside other appetizers at parties because they are all the things: gluten-free, dairy-free, low-carb, and vegetarian (if you omit the bacon topping), so they appeal to almost everybody.

How to store Instant Pot deviled eggs

If there are leftovers you can store them in an airtight container in the refrigerator for up to 3 days. They will lose a little bit of color but will still be delicious.

I like to make them for my meal prep and keep them on hand for a quick protein-packed snack as well.

More egg-inspired recipes to try!

• Healthy Breakfast Sandwich
• Cheesy Egg White Muffins
• Crustless Ham and Broccoli Quiche
• Veggie Egg White Bites

Did you make this recipe? If you did, then please leave a rating and comment below. You can also tag me on Instagram @pinchmegoodfood so I can see your creation.

Print