Instant Pot Deviled Eggs are the perfect appetizer! This easy recipe starts with hard boiling eggs in the instant pot, peeling them and mixing the yolks with mustard and yoghurt for the best deviled eggs you can make!
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Simple appetizer recipes like our Grazing Platter, Caprese Bites, Baked Brie with garlic and our Spinach Cob Loaf make entertaining a breeze! Eggs are versatile for many recipes like our Boiled Egg Salad.
Paprika is a popular spice to dust over your eggs, for a modern twist try sriracha sauce like this recipe!
Easy olive recipes like our Artichoke Olive Tapenade, Easy Green Olive Tapenade, Sun-dried Tomato Tapenade and Olive Tapenade are PERFECT for making in advance and pairing with our easy crostini!
Hungry for appetizers? I have you covered!!
Can eggs touch in an Instant Pot?
When cooking your eggs in the Instant Pot, it is best for them to be separated from each other. Placing them on the trivet helps to allow them to be spread out and not touch each other. It is best not to layer them, but have them in one flat later.
How to make Instant Pot Deviled Eggs?
Making deviled eggs using your instant pot is EASY! It is a simple process of hard boiling the eggs and then combining the yolks with some other ingredients.
You need to add your trivet to the instant pot, followed by water and place the eggs on top.
If you don't have an Instant Pot, you can cook your eggs on the stove, then follow the rest of the instructions.
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Ingredients for making deviled eggs in your Instant Pot
The ingredients that you need to make this recipe are set out and labelled in the photo below. They are easy to find and all available at your local store!
Step by step method for Instant Pot Deviled Eggs
The steps you need to follow are shown in the photos below. They are all easy to do! 
- add water and trivet to Instant Pot (photo 1)
- place eggs onto trivet and space them out a little (photo 2)
- cook eggs for 8 mins and quick release pressure (photo 3)
- use tongs to place eggs into an ice cold bath (photo 4)
- when the eggs are cool, peel the shells off (shown in photo 5)
- use a knife to cut the eggs in halves (shown in photo 6)
- scoop the yolks out into a bowl (shown in photo 7)
- use a fork to mash the yolks (shown in photo 8)
This recipe uses 6 eggs, when cut in halve, it makes 12 deviled egg halves. You can make more if you wish!
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- add greek yoghurt to the egg yolks (shown in photo 9)
- as well as whole grain mustard (shown in photo 10)
- season with salt and pepper (shown in photo 11)
- mix everything together till combined (shown in photo 12)
Can deviled eggs be made ahead of time?
Deviled eggs can be made ahead of time. The best way to ensure they stay fresh to to make the filling, keep it separate from the empty egg halves and then bring them together on the day you wish to serve them. I recommend 1 day in advance for fresh, healthy tasting deviled eggs!
Do you have to cover deviled eggs in the fridge?
Once you have brought your eggs together, keep them covered in the fridge until you are ready to serve them. This will keep them fresher and softer for longer.
The filling for the eggs tastes smooth and creamy, yet, we don't use the traditional mayonnaise you will find in some recipes! Greek yoghurt is a low fat alternative with a very similar texture. These low carb deviled eggs without mayo are healthy and full of flavour!
You can check out the most popular recipes on the blog, right here!
To decorate your eggs, use chopped chives and sriracha sauce! Or you can opt for the traditional paprika, it is not my favourite though as I find these eggs taste better with a dash of hot sauce in a modern way!
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Once your eggs are deviled, ready and garnished, pop them out for the guests and watch them fly off the plate!
Appetizer recipes
If you are looking for further inspiration for all of your entertaining needs, then you will find some ideas in these recipes:
- Grazing Platter (the ultimate cheese board!)
- Easy Green Olive Tapenade
- Avocado Dip (ermagawd how good are avos!)
- Sun-dried Tomato Tapenade
- Artichoke Olive Tapenade
- Olive Tapenade
- Easy Crostini (add your favourite toppings!)
Deviled Eggs are a great vegetarian option for an appetizer that is filling and tasty!
Instant Pot Deviled Eggs recipe quick info:
About the recipe:
- we use 6 eggs and get 12 deviled egg halves
- pressure cook the eggs for 8 mins with quick release
- wholegrain mustard brings flavour and texture to the eggs
- use the stove to boil the eggs if you don't have an Instant Pot (then follow as normal)
FAQs about deviled eggs made from Instant Pot
- my Instant Pot is a 8 litre (8 quart)
- 2 cups of water are poured into the pot to start (1 cup if using smaller Instant Pot)
- we use the trivet and sit the eggs on top
- sriracha is the hot sauce in the recipe, use paprika for a mild alternative
- this is a vegetarian recipe
- This is an EASY recipe
Here are Quick and Easy recipes which will get dinner on the table FAST!
Instant Pot Deviled Eggs Pro tips:
These additional tips are so that you can master this recipe from the 1st time you make it:
- place the eggs on the trivet and separate them out so they are not touching
- the quick release of pressure is essential to stop the eggs from over cooking
- the cold water bath also stops the eggs from cooking, you can run under the tap also
- you can make these in advance and store them in the fridge a couple of hours ahead
These Instant Pot Deviled Eggs are THE BEST you can make! Easy, tasty and suitable for all!
You can check out the most popular recipes on the blog, right here!
This recipe is not suitable for freezing! It is best to make the filling (up to 1 day in advance), fill the eggs and serve fresh!
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Instant Pot Deviled Eggs
Equipment
- Instant Pot
Ingredients
Instant Pot Deviled Eggs
- 6 eggs free range
- ⅓ cup greek yoghurt
- ¼ cup whole grain mustard
- salt and pepper to taste
- sriracha sauce to garnish
- ¼ cup chopped chives to garnish
- water Note 1
Instructions
Instant Pot Deviled Eggs
- Place trivet and 2 cups of water into your Instant Pot
- Lay 6 eggs on top of trivet. Water line will be just underneath the eggs but not touching them
- Place Instant Pot lid on and set the pressure cook function to 8 mins
- Quick release pressure and use kitchen tongs to put the eggs into an ice water bath
- Allow eggs to cool
- Peel eggs and cut them in half
- Scoop yolk into mixing bowl. Add greek yoghurt, mustard, salt and pepper. Stir to combine.
- Use a teaspoon to spoon mix into each egg half, top with chopped chives and a dot of sriracha sauce.
Video
Notes
- Note 1 The water is to pour into the base of the Instant Pot. We don't use water in the actual egg mix. All Instant Pot recipes where using the Pressure Cooker function need water for the pot to pressurize. Mine IP is the 8l version, if using either of the smaller sizes, you can use 1 cup of water. The eggs sit on the trivet and the water comes just underneath, but not touching the eggs.
Nutrition
Healthy Cold Appetizers!
One of the reasons why cold appetizers work so well is because there is less pressure to cook them at the time of entertaining. You can make these in advance and be ready for the hungry mouths as they come through the door!
Eggs are filling, healthy and so delicious, the simple filling ingredients here ensure success.
Please give me a shout if you have questions or make the recipe and want to give feedback.
I've got you covered for quick, easy, instant pot recipes that will sort your weekly meals!
Adrianne xx
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These look so delicious. I was just thinking about getting an instant pot. This is a sign I need to follow through!
Okay, you’ve convinced me and I’m making deviled eggs in the Instant Pot from now on! I always have a hard time getting my eggs to turn out right when boiling, and so this is so much easier.