These Instant Pot Deviled Eggs transform perfect hard-boiled eggs into a flavor-packed appetizer perfect for spring. Whip hard-boiled egg yolks with Greek yogurt, mustard, and mayonnaise into a crowd-pleasing deviled egg filling.
Deviled eggs are a timeless dish. There seems to always be a tray of homemade deviled eggs at every get-together I attend.
Made popular in the 1950s, it’s no wonder why this retro dish hasn’t gone out of style! They’re are packed with flavor, filling, and incredibly easy to make with just a few ingredients!
This Instant Pot Deviled Egg recipe was developed by our dear friend Carol, and we use it all the time. Once you see how easy it is, I bet you will too!
Update: Since Carol provided us with this recipe years ago, we haven’t been able to get enough of these zesty Instant Pot Deviled Eggs. I’ve updated the post with new how-to instructions to help you be the star of the show next time you bring these to a party.
How to Make Instant Pot Deviled Eggs
Carol was first inspired to make Instant Pot Deviled Eggs after trying my simple recipe for perfect Instant Pot hard-boiled eggs. As she put it,
“I’ll NEVER cook eggs on the stove again. It was so easy––no watching the pot waiting for the water to boil, the eggs peeled like a dream, and when I cut them open, the yolk was cooked perfectly.”
The next day, she turned her hard-boiled eggs into these zesty and flavorful deviled eggs to serve as an appetizer.
To prepare your hard-boiled eggs for the filling, it’s best to start with chilled eggs. As described in my hard-boiled egg post, I always plunge my freshly cooked eggs into an ice bath after removing them from the pressure cooker. This stops the cooking process and cools them down so they’re easier to peel.
💡 Tip: Cold eggs are much easier to slice in half cleanly. I recommend making the hard-boiled eggs the day before you make your deviled eggs to ensure they’re fully chilled.
To cut hard-boiled eggs cleanly, use a sharp knife (affiliate link). Have a clean dishtowel nearby to wipe the blade clean of any yolk that might stick. Gently slice through the eggs from top to bottom in a single knife cut, if possible. Wipe the blade clean, then repeat.
Zesty Instant Pot Deviled Egg Filling Recipe
This recipe is a classic deviled egg filling, with some extra flavorful ingredients.
As always, you’ll start with the hard-boiled egg yolks. Use a fork to mash the yolks. (Don’t worry about mashing them too much, as you’ll use a hand mixer later to make the filling nice and smooth.)
Then, add mayonnaise, Greek yogurt, and seasoning to the egg yolks. I like the combination of both mayonnaise and yogurt, which adds tang and moisture without overpowering the yolk flavor.
The Secret Ingredient for Deviled Eggs
Until I met Carol, I pretty much exclusively used traditional mustard in my eggs. However, Carol keeps a nice selection of fun and flavorful mustard varieties, and she’s inspired me to change things up a bit!
Her favorite for deviled eggs is a jalapeño mustard, which adds a zesty kick to the filling. However, Dijon, classic yellow, and other flavors would also be delicious.
Let me know what you like to use in the comments!
Mix all of the filling ingredients together with a hand mixer if you have one. If not, a whisk will work. You want the filling to be smooth, soft, and fluffy.
💡 Tip: Be careful not to overmix, as the filling can turn gummy.
Before you start filling your deviled eggs, taste and adjust the filling. It might need more zesty flavor from mustard. Or, if you find your filling a bit dry, add more mayo and/or yogurt. And as always, add salt and pepper to taste.
How to Fill and Serve Beautiful Instant Pot Deviled Eggs
There are several different ways to fill and serve your flavor-packed Instant Pot Deviled Eggs.
I love the delicate and festive look you get from a pastry bag fitted with a star tip. It’s beautiful and easier than it looks!
- Simply place a large star tip inside a pastry bag or in the corner of a ziplock bag.
- Cut an opening at the tip so the star tip is exposed.
- Fill the bag about halfway with filling and gently pipe it into the hollow of each egg white half.
- Use a circular motion to get that signature swirl.
If you don’t want to bother with the star tip, a teaspoon is a simple and clean way to fill each of your egg white boats.
For a pretty presentation that also adds flavor, I like to dust my deviled eggs with smoked paprika just before serving. Some thinly sliced scallions also add a nice touch of green.
Then, all that’s left to do is present your platter of gorgeous springtime deviled eggs and watch them disappear!
More Favorite Springtime Appetizers
Here are other delightful hand-held appetizers we’re enjoying this season:
- Pressure Cooker Spinach Artichoke Dip is light, green and versatile with your favorite crackers, veggies or chips to dip.
- Instant Pot / Pressure Cooker Teriyaki Chicken Wings are the sticky sauce-covered appetizer we serve all year long.
- Creamy Orange Fruit Dip from Barbara Bakes takes a new twist on your classic dip. Serve it with your favorite fresh fruit.
- Roasted Tomato Crostini with Avocado from Cookin’ Canuck are a delightfully fresh and crunchy hand-held appetizer.
- 12 large hard-boiled eggs, chilled
- 4 tablespoons mayonnaise
- 3 tablespoons Greek yogurt
- 3 teaspoons mustard of choice, such as jalapeño or yellow
- 1/2 teaspoon onion powder
- Kosher salt and freshly ground black pepper to taste
- Paprika for sprinkling
- Slice each hard-boiled egg in half with a sharp knife and place the yolks in a medium bowl. Mash the yolks with a fork.
- Add the mayonnaise, Greek yogurt and jalapeño mustard to the yolks. Use a hand mixer to beat the ingredients together until the mixture is smooth. Be careful not to overmix, as it can turn gummy.
- Stir in the onion powder, then season to taste with more mustard for flavor, mayonnaise or yogurt for moisture and salt and pepper.
- Spoon or pipe the yolk mixture into the hollow of each egg half. Sprinkle the tops lightly with paprika and serve.
*Note that the recipe calls for hard-boiled eggs and the total cook time is just for making and filling the eggs.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 56Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 94mgSodium: 66mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 3g
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!