Instant Pot Deviled Eggs with Bacon and BBQ Sauce are a smokey and sweet upgrade to everyone’s favorite appetizer. Plus, this recipe can be made ahead and filled just before serving, so they’re perfect for entertaining.
Our good friend Carol created this recipe several years ago, and it’s been one of our go-to appetizer recipes ever since.
It used to be combined onto our original Instant Pot Deviled Eggs post, but we decided to give it its own post so it can get the attention it deserves! They’re a perfect addition to your Easter menu.
Once you try BBQ deviled eggs, you’ll see why they’re so popular!
How to Make Instant Pot BBQ Deviled Eggs with Bacon
🛑 This recipe starts with pre-cooked hard boiled eggs.
If you’ve never pressure cooked eggs before, check out our complete guide to making Instant Pot hard-boiled eggs. They’re incredibly easy to make, even in large batches. You’ll never go back to the stovetop!
For best results, chill your cooked eggs before slicing. (I like to make eggs the day before and chill them in the fridge overnight.) Cold eggs are easier to slice cleanly. Also, use a sharp knife and wipe it clean between cuts for a beautiful presentation.
After slicing your eggs, transfer the hard-boiled yolks to a mixing bowl, crumble with a fork, then add the rest of the filling. Use a hand mixer to whip the filling until it’s smooth and fluffy. Be careful not to overmix, as the yolks can become gummy.
Mix in crumbled bacon and taste the filling for seasoning. You may need more salt and pepper, or more yogurt/mayonnaise for moisture and tang. You may also need a bit of extra mustard or barbecue sauce for heat, sweetness and BBQ flavor.
Can I Cook the Bacon in My Instant Pot?
Definitely! You can make the bacon for these BBQ Deviled Eggs right in your pressure cooker, or you can use a skillet on the stovetop—whatever works best for you!
To cook the bacon in your Instant Pot, select the Sauté function. For bacon, I don’t wait until the pot is hot. Just add it while the pot is heating up and sizzle the bacon until it’s crispy.
Then, drain the cooked bacon on a paper towel-lined plate and crumble or finely chop the bacon when it’s fully cool.
Ingredients for Flavor-Packed BBQ Bacon Deviled Eggs
We stepped up our original recipe for zesty deviled eggs with our favorite barbecue sauce and crispy bacon.
However, we still kept the classic deviled egg flavors of mayonnaise, mustard, garlic, and onion powder.
Greek yogurt adds a lighter alternative to mayonnaise plus a nice tangy taste. And barbecue sauce adds a touch of heat and sweetness that pairs perfectly with smoky, crisp bacon.
Can I Make Instant Pot / Pressure Cooker Deviled Eggs Ahead of Time?
You can absolutely make Instant Pot BBQ Deviled Eggs ahead of time. The hard-boiled eggs can be made several days in advance and stored in the fridge.
You can slice the eggs and make the filling in advance too. Then, simply fill your deviled eggs just before serving.
How to Fill Pressure Cooker BBQ Deviled Eggs with Bacon
Deviled eggs lend themselves to a truly lovely presentation. They’re also an easy-to-eat finger food, which makes them the perfect springtime appetizer to serve at Easter and other get-togethers.
To fill BBQ Deviled Eggs with Bacon, you can use a spoon for simplicity or a pastry bag for a more refined look. If you opt for a pastry bag with a star tip, be sure that the bacon you mix into the filling is chopped very small to avoid it getting stuck in the tip.
To use the pastry bag, choose a large bag with a large tip and fill it halfway to start. Use a circular motion to fill each well of hard-boiled egg, applying even pressure on the bag as you go. Stop pressing on the bag as you lift the tip up and away from the egg for a cute “kiss” on top.
However you fill your deviled eggs, an extra sprinkle of crumbled bacon on top makes everything even more inviting!
Can’t Get Enough Bacon? Try These Next…
Once you see how fast and easy it is to crisp up bacon in your pressure cooker for these BBQ Deviled Eggs, you may be looking for more tasty ways to use everyone’s favorite ingredient. Here are some of my personal favorite bacon-topped recipes:
- Creamy Instant Pot Macaroni and Cheese with Crumbled Bacon is the best of both worlds: soft, cheesy pasta with crunchy, smoky bacon on top.
- Questo Bacon Burgers from Barbara Bakes are an always-popular classic BBQ recipe.
- Pressure Cooker Chicken Bacon Penne Pasta has a garlic cream sauce that we can’t get enough of. Plus it only takes 30 minutes.
- Bacon Polenta with Sautéed Crimini Mushrooms from Cookin’ Canuck gives creamy polenta an upgrade with savory bacon, topped with thyme-flavored mushrooms.
- Phyllo, Parmesan, Bacon Asparagus Bundles from Barbara Bakes are like crispy crepes packed with savory cheese, bacon and tender asparagus perfect for spring. (They’re not an Instant Pot recipe, but they’re too tasty not to mention.)
Do you LOVE this recipe?
Leave us a review below to tell us why!
- 12 hard-boiled eggs, chilled
- 6-8 slices bacon
- 2 tablespoons mayonnaise
- 2 tablespoons Greek yogurt
- 3 teaspoons yellow mustard
- 1 tablespoon barbecue sauce (we like Sweet Baby Ray's)
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Kosher salt and freshly ground black pepper to taste
- Cook the bacon in a large skillet or in your Instant Pot on Sauté until crisp. Drain the slices on paper towels. When cooled, chop finely and set aside.
- Using a sharp knife, slice each hard-boiled egg in half. Use a dishcloth to wipe the blade clean of any yolk between cuts. Place the yolks in a medium bowl and mash with a fork.
- Add the mayonnaise, Greek yogurt, yellow mustard and barbecue sauce. Use a hand mixer to beat the ingredients together until the mixture is smooth, being careful not to overmix.
- Stir in the onion powder, garlic powder and half of the finely chopped bacon, then season to taste with kosher salt and pepper.*
- Fill the eggs just before serving. To fill, spoon or pipe the yolk mixture into the hollow of each egg white half. Sprinkle the top of each with the remaining chopped bacon and serve immediately.
*The recipe can be prepped to end of step 3 and stored in the fridge for several days. Do not fill until ready to serve.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 28Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 99mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g
Nutrition information is calculated by Nutritionix and may not always be accurate.
At Pressure Cooking Today, we believe in making real food with fresh and familiar ingredients.
🥘 Browse my collection of the best pressure cooker recipes here on my website (some of my most popular recipes include Instant Pot Beef and Broccoli and Easy Instant Pot Pulled Pork).
💬 Follow Pressure Cooking Today on Facebook and Instagram for the latest updates. Or join my Electric Pressure Cooker Facebook Group to connect with other pressure cooking fans.
✉️ Or you can join my free email list! You’ll get just one email a week with my latest recipes.
🥧 If you’re interested in more than just pressure cooker recipes, I share my other adventures in the kitchen over at Barbara Bakes. You’ll find some amazing breakfasts and breads, along with the best dessert recipes! Check it out today!