5 from 2 votes
Instant Pot Deviled Eggs
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Want to learn how to make the easiest full proof INSTANT POT DEVILED EGGS? You came to the right place. I mean technically I'll teach you my easy instant pot hard boiled eggs first.

Course: Appetizer, Party Food
Cuisine: American
Keyword: appetizer, deviled eggs, eggs
Servings: 24 Deviled Eggs
Author: Lena Gladstone
  • 12 large organic pasture raised eggs
  • 1 sausage, cut into 24 thin slices, for garnish
  • 2 radishes, sliced thinly for garnish
  • 1/4 tsp smoked paprika, for garnish
  • fresh dill or cilantro, chopped, for garnish
  • LENASKITCHEN pickles onions, for garnish
  • homemade mayo, to taste
  • sea salt, to taste
  1. Plug in your Instant Pot. Place stainless steel strainer/steamer basket in the Instant Pot stainless steel bowl (this comes with the Instant Pot).

  2. Pour 1 cup of water into the Instant Pot bowl. Place eggs on the stainless steel strainer/steamer basket.Put the Instant Pot lid on and secure it by locking it in the closed position.

  3. The Instant Pot should be on, press MANUAL button. Press the minus button until you reach 6 minutes on the display and set on High Pressure. Make sure the vent on the top of the lid is in the closed position. Walk away from the Instant Pot and let it do it's work. Don't worry, it will start - it doesn't start immediately. takes about 4-5 minutes to get to pressure.

  4. While the eggs are cooking, get a large bowl ready with ice cold water (for an ice bath). Prep the deviled eggs garnish ingredients [See instructions below].

  5. When it's done, use an oven mitt turn the vent valve to release the steam. Wait until all of the steam/pressure has escaped to remove the lid.

  6. Immediately place eggs into an ice bath. Allow eggs to soak and cool for a minute or two to stop the cooking process.

  7. Peel eggs and carefully slice in half. I like to hit the eggs a few times and then use my palm to roll the shell in the middle for easy peeling.

  1. Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.

  2. Transfer hard-boiled eggs to a bowl of ice water with a slotted spoon and let cool.

  3. Drain the ice water. One at a time, crack the bottom, wider end of each egg against the bowl, then hold the egg under cold running water and peel.

  1. In a medium size mixing bowl, grate your egg yolk on the finest cheese grater section - this makes for the fluffiest and most non clumpy texture. Add in your homemade mayo - I eyeball this part and make it different each time. Start with half a cup and add more if needed. Stir to combine. Add in salt to taste if you feel like you need it.

  2. Use a piping bag or makeshift piping bag from a ziplock with one corner cut off to fill the egg white halves until you have used up all of the egg yolk mixture.

  3. Cut up one cooked sausage into 24 thin slices and sauté until a bit crispy on both sides. Let cool. Add one slice per deviled egg. If vegetarian, you can add some smoked salmon or add extra veggies.

  4. Cut 2 fresh radishes in half, then thinly slice for garnish. Add a few slices next to the sausage. If using my pickled onions, cut 2 small pieces per egg and add it with with sausage and radishes.

  5. Finely chop some fresh herbs like dill, cilantro or parsley and sprinkle on top of the eggs. Sprinkle all the eggs with smoked paprika.

  6. Serve immediately or chill and refrigerate for up to 2 days in an airtight container.

Recipe Notes

OPTIONAL ADDITIONAL TOPPINGS: Crumbled pasture raised crispy bacon. Other pickled veggies, fresh thinly spiced cucumber and feta, you can also add some curry to the mix or add in the paprika in the mix instead of on top.