Instant Pot Deviled Eggs

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recipe by Donna Kelly

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

Variations: Spicy Asian Style: Replace the oil with Sriracha sauce. Top with sesame seeds. California Style: Replace mayonnaise with mashed ripened avocado. Top with crumbled bacon. South of the Border Style: Replace oil with hot sauce, of choice. Top with a thin slice of jalapeno pepper.

Inspired by:

recipe updated Apr 7, 2020


  • Water icon
    1 cup (about 240 g)
  • Egg icon
    6 (about 300 g)
  • Mustard icon
    2 tsp (about 10.14 g)
  • Mayonnaise icon
    2 tbsp (about 36.3 g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1 tbsp (about 13.65 g)


  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Rack
  • kCook icon Small bowl

Step preview

  1. Add water to the inner pot
  2. Place a clean rack in the inner pot
  3. Place egg on the rack
  4. Close and lock the lid and turn the steam release handle to Sealing
  5. Pressure cook - Manual, High, 8 min
  6. Release pressure -
  7. Peel eggs while running under cold water and place in a bowl of very cold water to chill
  8. Add mustard, mayonnaise, salt & pepper and extra virgin olive oil to a clean small bowl
  9. Cut eggs in half lengthwise, remove yolks, and place in the small bowl
  10. Mash together until very smooth
  11. Fill egg whites with yolk mixture and top with desired garnishes
  12. Chill in fridge
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