Make these creamy & rich Instant Pot Deviled Eggs (Pressure Cooker Deviled Eggs) with a tad spicy twist! Our easy crowd-pleasing party appetizer that’s budget-friendly, simple, and delicious.
Deviled Eggs
You’ve probably enjoyed various versions of this party-favorite – Deviled Eggs before.
But, have you ever wondered why they’re called Deviled Eggs?
This creamy, rich, fine crumble mesh bite of deliciousness has roots back to ancient Rome.
Where they enjoyed boiled eggs seasoned with spicy sauce as the first course of their meal.
Of course, it was not the exact same recipe we enjoy now at parties & gatherings.
But, the term “deviled” didn’t appear in print until 1786.
In culinary, “deviled” referred to dishes with hot ingredients or those highly seasoned and broiled or fried. And “deviling” was coined to describe the process of making food spicy.
Hence, these spiced stuffed eggs were named the “Deviled Eggs”.
Step-by-Step Guide: Instant Pot Deviled Eggs
Prepare Ingredients for cooking Deviled Eggs in Instant Pot:
- 6 – 8 large eggs
- 1 cup (250ml) cold water
- Paprika
Dressing:
- 2 tablespoons (30g) full fat mayonnaise
- 1 tablespoon (15ml) extra-virgin olive oil
- 1 teaspoon (5g) dijon mustard
- 1 teaspoon (5ml) white vinegar
- 1/4 – 1/2 teaspoon (1.25g – 2.5g) sriracha (adjust to your own spicy preference)
- Ground black pepper and sea salt to taste
Cooking Tips for Instant Pot Deviled Eggs
Cooking Time for Hard-Boiled Eggs: we did a little Instant Pot Hard Boiled Eggs cooking eggsperiment with some extra large eggs and got these results. Find your favorite cooking time for your deviled eggs.
Make Instant Pot Hard Boiled Eggs
Place 1 cup of cold water and a steamer basket in Instant Pot Pressure Cooker.
Place the large eggs on the steamer basket.
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.
- Pressure Cooking Method: Pressure cook at Low Pressure for 12 minutes + Quick Release
Release the pressure by turning Venting Knob to Venting Position. When Floating Valve drops, open the lid carefully.
Peel the eggs under cold running tap water. Then stop the cooking process by submerging the eggs in a cold water bath for roughly 5 minutes.
Remove Egg Yolk
Slice the cooled hard boiled eggs in half.
Carefully separate all the yolks from the egg whites in a small mixing bowl. Set aside the egg whites on a plate.
Smash the yolks with a fork.
Make Deviled Dressing
Add mayonnaise, extra-virgin olive oil, Dijon mustard, white vinegar, and Sriracha to the smashed egg yolks. Mix well.
Taste and season with sea salt & ground black pepper if necessary.
Pipe Deviled Dressing
Place the dressing mixture in a small ziploc bag, cut a small corner of the bag with a pair of scissors.
Then, pipe the deviled dressing mixture into the egg whites.
Garnish Deviled Eggs
Sprinkle paprika on the deviled eggs, season with ground black pepper and sea salt.
Now you’re ready to Party~!
Wow your crowd with these yummy creamy Instant Pot Deviled Eggs 🙂
Tools for Instant Pot Deviled Eggs
Time to make some Creamy Instant Pot Deviled Eggs!
Instant Pot Deviled Eggs
Ingredients
- 6 - 8 large eggs
- 1 cup (250ml) cold water
- Paprika
Dressing:
- 2 tablespoons (30g) full fat mayonnaise
- 1 tablespoon (15ml) extra-virgin olive oil
- 1 teaspoon (5g) dijon mustard
- 1 teaspoon (5ml) white vinegar
- ¼ - ½ teaspoon (1.25g – 2.5g) sriracha (adjust to your own spicy preference)
- Ground black pepper and sea salt to taste
Equipment
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Instructions
- Make Instant Pot Hard Boiled Eggs: Place 1 cup of cold water and a steamer basket in Instant Pot. Place 6 - 8 large eggs on the steamer basket. Close the lid. Pressure cook at Low Pressure for 12 minutes + Quick Release. Open the lid carefully. Peel the eggs under cold running tap water. Then stop the cooking process by submerging the eggs in a cold water bath for roughly 5 minutes.
- Remove Egg Yolk: Slice the cooled hard boiled eggs in half. Carefully separate all the yolks from the egg whites in a small mixing bowl. Set aside the egg whites on a plate. Smash the yolks with a fork.
- Make Deviled Dressing: Add 2 tbsp (30g) mayonnaise, 1 tbsp (15ml) extra-virgin olive oil, 1 tsp (5g) Dijon mustard, 1 tsp (5ml) white vinegar, and ¼ - ½ tsp (1.25g – 2.5g) Sriracha to the smashed egg yolks. Mix well. Taste and season with sea salt & ground black pepper if necessary.
- Pipe Deviled Dressing: Place the dressing mixture in a small ziploc bag, cut a small corner with a pair of scissors. Then, pipe the dressing mixture into the egg whites.
- Garnish Deviled Eggs: Sprinkle paprika on the deviled eggs, season with ground black pepper and sea salt. Enjoy~
Notes
Nutrition
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