When it comes to making deviled eggs, I keep my ingredients pretty classic, but I love adding little pickle juice to my the yolks for a pop of flavor! Making hard boiled eggs in the Instant Pot will give you perfect, easier to peel eggs every time.
Instant Pot Deviled Eggs
These amazing deviled eggs are a classic recipe and perfect for the holidays, potlucks, parties and other gatherings. I have tons of appetizer recipes, but Deviled eggs are my favorite, and what I love most is they are inexpensive and made with ingredients I always have on hand. I also love tuna deviled eggs and guacamole deviled eggs.
How To Make Deviled Eggs
How Do You Boil Eggs So They Peel Easy
- Use your Instant Pot! Eggs cooked in the Instant Pot practically pop right out of there shells! It’s a game changer! You can see my post on how to make PERFECT hard boiled eggs or soft boiled eggs in the Instant Pot.
- Super fresh eggs are going to be hard to peel regardless of what you do, so it’s best NOT to hard boil eggs the same day they are purchased. The best eggs for boiling are at least 10 days old.
- For best results, peel your eggs right after they are cool enough to handle. Fully chilled eggs will not peel well. You can peel your eggs ahead of time and store them in the refrigerator.
How Far Ahead Can I Make Deviled Eggs?
You can make deviled eggs as far as 2 days in advance, keeping the egg whites and the filling separate and refrigerated until the time comes to assemble.
More Egg Recipes You May Enjoy
Instant Pot Deviled Eggs
- 6 large eggs
- 1 cup water
- rack that comes with the Instant Pot
- 2 tablespoons mayonaisse
- 1 tablespoon 2% milk
- 1 teaspoon dill pickle juice
- 1/8 teaspoon salt
- fresh black pepper, to taste
- paprika for sprinkling
- fresh dill, for garnish
- Place the rack in the bottom of the pot. Pour the water in the pot. Place the eggs on the rack.
- High pressure on manual 5 minutes.
- Natural release 5 minutes then use quick release, then quickly run the eggs under cold running water until cool enough to hold.
- Peel the eggs and slice in half lengthwise. Remove yolks and transfer to a medium-sized bowl.
- Add the mayo, milk, pickle juice, salt, pepper then use a fork to mash well.
- Spoon filling into each egg white. Sprinkle with paprika, dill and serve.
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Photo credit: Jess Larson