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Instant Pot Deviled Eggs

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5 from 1 review

  • Author: Amy Estes
  • Total Time: 11 minutes
  • Yield: 12 deviled eggs 1x
  • Diet: Gluten Free


These instant pot hard-boiled eggs could not be easier to make and are so delicious! Made with the creamy egg yolks mixed with mayo, mustard, capers, onion, and dill piled into the cooked egg whites. They make the perfect appetizer or healthy snack that everyone will love!


  • 6 large eggs
  • 1/4 cup avocado mayo
  • 1 tablespoon Dijon Mustard – I used gluten free
  • 2 tablespoons capers 
  • 2 tablespoon chopped red onion
  • 1 tablespoon chopped fresh dill – plus more for topping
  • Pinch of salt
  • Pinch of pepper
  • Chopped cooked turkey bacon – optional


  1. Hard boil 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.
  2. Secure the lid, set the valve to the “sealing” position and set the pot to cook for 6 minutes on manual. 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 starting 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 filling. Top with chopped dill and ground black pepper. I like to also add some chopped turkey bacon.
  6. Serve and enjoy!


    • 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 so protect the eggs from the water as they cook.
    • Manually release the remaining pressure from the pot once the 6 minutes are over so you don’t overcook the eggs.
    • Place the 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.
    • Store in an airtight container in the refrigerator for up to 3 days.
      • Prep Time: 5 minutes
      • Cook Time: 6 minutes
      • Category: Healthy snacks and appetizers
      • Method: Instant Pot
      • Cuisine: American