top of page

Deviled Eggs and Instant Pot Hard Boiled Eggs

Saffron's Table - Deviled Eggs

The Instant Pot has changed hard boiled eggs for me. It is so incredibly easy to get easy to peel. But what to do with all those eggs?



Makes ~8 servings

12 large Eggs

1 cup Water

1/2 cup Mayonnaise

2 teaspoons Yellow Mustard

2 teaspoons Apple Cider Vinegar

Any other spice you like: garlic powder, chilis, nutmeg, parsley, etc*

Salt & Pepper to taste

Smokes Paprika

To make the eggs, place a cup of water in the Instant Pot and add a trivet or steamer basket to the pot. Place the eggs gently into the Instant Pot. Place lid on, lock, and flip the nozzle to seal. Press Manual and set for 5 min**. Natural Pressure Release for 5 min, then a 5 min ice bath.

Once the eggs are removed from the ice bath, peal them and slice in half lengthwise. Gently remove the yokes from the whites and place the yolks in a large (1 gl / 3 L) bag. Place the whites on a dish or serving tray.

Add mayonnaise, yellow mustard, apple cider vinegar, and any other spice you desire* to the ziplock bag with the yolks. Massage the bag until all of the ingredients are combined and smooth.

Squeeze all of the filling to one bottom corner of the bag. Cut that corner from the bag and pipe filling into the egg whites. Dust with smoked paprika.

Chill in fridge until ready to serve.


*Everyone has a different flavor palate they enjoy and these eggs are a blank canvas for you to experiment. Start with this as a base and then add whatever you like.

**The method for making "perfect eggs" in the Instant Pot is a hotly debated topic and you will have to experiment to find out what works for you. Some people sweat by 5-5-5, 6-6-6, 2-15, etc. Start with 5-5-5 and then adjust from there.

Search By Tags
bottom of page