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Instant Pot Deviled Eggs on a black plate showing height of toppings
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5 from 5 votes

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 mins
Cook Time8 mins
Total Time20 mins
Course: Appetizer
Cuisine: Australian, International
Keyword: deviled eggs
Servings: 12
Calories: 40kcal
Author: Adrianne


  • Instant Pot


Instant Pot Deviled Eggs

  • 6 eggs free range
  • 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