The Best Instant Pot Deviled Eggs is one of those recipes that mean more than others.
It is a recipe I make without instructions because I know every ingredient and every step by heart.
It is a labor of love to make Faster Deviled Eggs because my dad developed the recipe and passed it to me before he died.
Every time I make them, I honor his memory.
The challenge with sharing that kind of recipe is that everything is done by taste or memory, which is why you’ll find that all measurements in this recipe are approximate.
I suggest you use the least amount listed and add more to your taste.
The origin of Faster Deviled Eggs
I started making Faster Deviled Eggs after my father passed in 1997.
Before that, he was the king of deviled eggs.
I never attempted them because he was so good at it.
Why try to improve on perfection?
He made them fresh, and they took hours to make, but everyone loved them and looked forward to them at every picnic.
I had a three-year-old and an infant when I took over making those eggs. I did not have hours to spend in the kitchen on one dish.
If I was going to make them, the process needed an overhaul and over the past 20+ years, I have cut the total prep time from 3 hours to about an hour.
The Faster Deviled Eggs overhaul
When you make Faster Deviled Eggs for the first time, I suggest giving yourself more than an hour, especially if you are boiling the eggs rather than pressure cooking them.
The boiling process adds at least 30 minutes, but it’s still worth the time and effort.
I love all three of these kitchen helpers and use them whenever I can to speed up the cooking process.
My father used a fork to process the filling and a spoon to fill the shells, so even without access to the time savers, you can make these delicious deviled eggs for your own celebration.
It just takes longer.
The Best Instant Pot Deviled Eggs Recipe
- 12 eggs
- ½ - 1 cup Miracle Whip
- 2-3 tablespoons Mustard (to taste)
- 2-3 tablespoons sweet gherkin pickle juice
- Paprika for garnish (optional)
- Add one cup of water to Instant Pot.
- Place a steaming rack in the pot and fill gently with eggs
- If making a double batch, stack a second rack and load that with the second dozen eggs.
- Add the lid making sure the vent is closed.
- Press Manual and set timer to 5 minutes.
- While the pot is coming to pressure, fill a large bowl with ice and water..
- When the cooking process is finished, natural pressure release for five minutes.
- At the end of the five minutes, manually release the rest of the pressure.
- Quickly move the eggs to the ice bath.
- When the eggs are cool enough to handle, begin peeling the eggs.
- Rinse and then place the peeled eggs on a paper towel or tea towel.
- Cut the eggs in half lengthwise and remove the yolk.
- Place the yolks in the food processor.
- When you have all of the yolks in the food processor, pulse until you have a fine mixture.
- Add the smallest amount of mustard, pickle juice and Miracle Whip.
- Process until all ingredients are incorporated.
- Use a spoon to taste.
- Add more pickle juice for sweetness, mustard for savory taste, Miracle Whip for creaminess and a vinegar bite.
- When you get the taste and texture you like, use the Easy Accent Decorator to fill the egg whites.
- Garnish with paprika or a pickle slice if desired.
For our Easter celebration I make 24 eggs, for a family meal, I make 12 eggs. This recipe also makes delicious egg salad.
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Organic Valley Large Brown Free Range Organic Eggs
Miracle Whip Original Dressing (12 oz Bottle)
Heinz Organic Yellow Mustard (20 oz Bottle)
Mt. Olive Petite Snack Crunchers, Kosher Dills, 16 FL Oz
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart, 14 One-Touch Programs
Quick Cooker Stackable Steaming Rack - Shop | Pampered Chef US Site
Cuisinart FP-13DGM Elemental 13 Cup Food Processor and Dicing Kit, Gunmetal
Easy Accent� Decorator - Shop | Pampered Chef US Site
Nutrition Information:Yield: 8 Serving Size: 2 ounces
Amount Per Serving: Calories: 270Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 60mgSodium: 358mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 9g
All nutrition information is approximate and for informational use only. Your serving sizes and nutrition information may differ.
Note : This video that should have taken 30 minutes to film actually took three hours because life doesn’t always go as planned. I hope you enjoy the bloopers and life that happens.
Deviled Eggs or Egg Salad, you choose
This recipe serves double duty if you like egg salad.
Instead of filling the egg shells, you merely chop them up and stir them into the yolk mixture for a yummy lunch or dinner during Lent or any other time of year.
Add some onion for extra flavor if that’s your thing, and learn to cut it without tears, too.
My family especially loves egg salad freshly served on toast.
Because I avoid grain, I eat it on celery or as a lettuce wrap filling.
I’m excited for you to try Faster Deviled Eggs and would love it if you send me an email telling me if you like them at firstname.lastname@example.org.
I used this recipe to help me develop a Pimento Cheese Deviled Egg recipe, so now we have a sweet and a savory deviled egg option.
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