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Easy-Peel Instant Pot Deviled Eggs
4.9 from 78 votes

Easy-Peel Instant Pot Deviled Eggs

Easy-Peel Instant Pot Deviled Eggs use cold, refrigerated eggs cooked under high pressure for five minutes in an Instant Pot, followed by a five-minute natural release and a five-minute ice bath. This method softens the shells for easy peeling. The yolks are mixed with mayonnaise, Dijon mustard, pickle juice, hot sauce, onion powder, salt, and pepper to form a creamy, flavorful filling, topped with paprika.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
10 mins
Total Time
20 mins
Servings: 12 servings
Calories: 55 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 6 egg cold + straight from the fridge, large, Nellie's Free Range brand
  • 3 TBSP mayonnaise quality
  • 1 tsp Dijon mustard (I like to use the smooth kind)
  • 1/2-3/4 tsp pickle juice straight from the jar
  • ¼ tsp hot sauce
  • ⅛ tsp onion powder
  • salt I add a teeny pinch of each
  • black pepper I add a teeny pinch of each
  • paprika to taste

Instructions

    Cup of Yum
  1. Pour 1 cup of water into the Instant Pot's inner pot/liner and top with a metal trivet.
  2. Grab eggs straight from the fridge (cold eggs are key here for the 5-5-5 method's timing) and place atop the trivet. This method will involve 5 minutes active cook time, 5 minutes natural pressure release, and 5 minutes in an ice bath. It's my go-to for perfect hard boiled eggs!
  3. Lock lid into place and ensure valve is sealed. Set IP to MANUAL and cook for 5 MINUTES on HIGH pressure.
  4. While your eggs cook, fill a medium bowl with ice and water. This will cool down the eggs quickly and help them peel super easily!
  5. Once the countdown is complete and the Instant Pot beeps, allow the eggs to sit in the pot for 5 MINUTES before releasing the vent valve and releasing remaining pressure. Use tongs to transfer them to the ice bath and allow them approx. 5 minutes to cool before peeling.
  6. After peeling, slice each egg in half lengthwise. Remove the yolks and add to a small bowl. Add mayonnaise, dijon mustard, pickle "juice" (I've also used the pickling liquid from a jar of pickled jalapeños - so good!), hot sauce, onion powder, salt, and pepper. Mix well until smooth and creamy. Add a little paprika to taste as well as any additional salt and pepper desired.
  7. Snip the end of a piping bag or the corner of a plastic bag. Add your filling and pipe into the sliced eggs. A star-shaped piping tip can be used to create a fun pattern in the filling! You can also spoon the mixture into the center of the eggs or pipe with a plastic bag minus the tip if needed. Chill if serving later or sprinkle with paprika and dive in right away!

Notes

  • Using cold eggs straight from the fridge improves peeling ease with the 5-5-5 method.
  • An ice bath is essential for quickly cooling eggs and preventing overcooking.
  • The filling can be adjusted by adding more or less pickle juice and hot sauce to taste.
  • If no Instant Pot is available, hard boil eggs conventionally and prepare filling similarly.
  • Cooked and peeled eggs should be used promptly or stored refrigerated for best texture.

Nutrition Information

Calories 55kcal (3%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 1g (5%) Cholesterol 83mg (28%) Sodium 60mg (3%) Potassium 30mg (1%) Vitamin A 120IU (2%) Vitamin C 0.1mg (0%) Calcium 12mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 55

% Daily Value*

Calories 55kcal 3%
Protein 2g 4%
Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 83mg 28%
Sodium 60mg 3%
Potassium 30mg 1%
Vitamin A 120IU 2%
Vitamin C 0.1mg 0%
Calcium 12mg 1%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.