Instant Pot Deviled Eggs
Instant Pot Deviled Eggs are the perfect appetizer! This easy recipe combines hard boiled eggs with mustard and yoghurt for the best deviled eggs EVER!
Prep Time12 minutes mins
Cook Time8 minutes mins
Total Time20 minutes mins
Course: Appetizer
Cuisine: Australian, International
Keyword: deviled eggs
Servings: 12
Calories: 40kcal
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
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.
- 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.
Calories: 40kcal | Carbohydrates: 1g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 93mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg