Instant Pot Deviled Eggs

Deviled Eggs are a southern staple that have become popular across the country because of their rich flavor, simple assembly, and classic look. They make a wonderful appetizer or side dish at any get-together with family and friends. Even better — start them in your Instant Pot!

Instant Pot Deviled Eggs | chefsavvy.com

What Are Deviled Eggs?

Deviled eggs, also known as stuffed eggs, are simply hardboiled eggs that have been peeled, cut in half and separated by yolk and white. The yolks are mashed until crumbly and mixed with mayonnaise until a smooth paste is formed and then seasoned with mustard, pickle, onion, pepper, salt, and paprika.

Typically, deviled eggs are served as appetizers, but they also make a wonderful side dish or even breakfast. You can often find them at holiday parties, family get-togethers, potlucks, picnics, and other social functions centered around food.

While these stuffed eggs are popular throughout the U.S. and Europe, they’re most commonly associated with the Deep South and Midwest.

The History of Deviled Eggs

Believe it or not, this Southern staple originated in Ancient Rome, according to History.com. While they weren’t prepared the way they are today, stuffed eggs were originally only boiled and seasoned. They quickly became a popular appetizer among members of elite Roman society. In fact, the dish was so popular it inspired the phrase “ab ova usque ad mala,” which literally translates to “from eggs to apples,” or “from the beginning of a meal to the end.”

By the 15th century, stuffed eggs spread in popularity across much of Europe. Recovered medieval cookbooks contain recipes for boiled eggs that were often filled with raisins, cheese, and herbs like marjoram, parsley, and mint. They were then fried in oil and topped with either a sauce of cinnamon, ginger, cloves and raisins with verjuice (a tart juice made from unripe fruits) or powdered with sugar and served hot.

By the mid-1800s, American cookbooks featured their own renditions of this popular European treat.

The Best Deviled Egg Recipe | chefsavvy.com

Where Does the Term ‘Deviled’ Come From?

Despite the way it sounds, there’s nothing sinister about deviled eggs. The adjective “deviled” is simply a culinary term used to describe highly seasoned dishes. According to the Oxford English Dictionary, in 1786 to “devil” a food meant to cook it over very high heat with a spicy seasoning. The term likely comes from the connection between spiciness and cooking over high heat to the presumably hot temperatures in hell.

Nowadays, to “devil” a dish means to combine a food with various hot or spicy seasonings like red pepper, mustard, or Tabasco sauce, according to the authority on all things culinary — Food Lover’s Companion.

Since the term “deviled” does have a somewhat negative connotation, some prefer to call the dish “stuffed eggs,” “salad eggs,” or “dressed eggs.”

Tips for Making the Best and Easiest Deviled Eggs

  • Forget boiling a pot of water on the stovetop. Use your Instant Pot! All you need is one cup of water, six eggs, and five minutes. That’s it; really! You’ll never go back to making hardboiled eggs the old fashioned way.
  • Place the cooked eggs into an ice bath immediately after removing from the Instant Pot to stop the cooking process. This also makes them easier to handle and peel.
  • Add enough mayonnaise to make a creamy, clump-free paste. No one likes grainy filling in their deviled eggs.
  • Top with a sprinkling of paprika and fresh chives to achieve that classic, Southern look!

Step by step pictures of deviled eggs | chefsavvy.com

How To Make The Best Deviled Eggs in Your Instant Pot

  • Making deviled eggs just got easier because we’re making them in everyone’s favorite kitchen gadget — the Instant Pot! Simply place the steamer basket inside the Instant Pot, carefully add the eggs, and cover with water.
  • Secure the lid and pressure cook on HIGH for 5 minutes. Allow the steam to naturally release.
  • Once cooked, immediately place the eggs directly into a ice bath to stop the cooking process. (Use tongs so you don’t burn yourself!).
  • Slice the hardboiled eggs in half and remove the yolks. Place the yolks in a small bowl and place the egg whites on a plate or serving plater and set aside. (You may need to wipe the whites with a damp paper towel to remove any leftover yellow from the yolks.)
  • Mash the egg yolks with a fork until they resemble course pebbles. Then, add in mayonnaise a spoonful at a time until you have a creamy, lump-free paste. Stir in the mustard, pickle, red onion, pepper, salt, and paprika.
  • Pipe or spoon the mixture into the egg whites. Sprinkle with paprika and green onions or chives, if desired. Serve immediately or refrigerate until you are ready to serve.

Variations of Deviled Eggs

In their purest form, deviled eggs are simply hardboiled eggs that have been sliced in half separating the white from the yolk. The yolk is then mixed with ingredients like mayonnaise and mustard before being piped back into the egg white and sprinkled with paprika.

This is undoubtedly the most popular version of the classic Southern dish, but there’s more than one way to stuff an egg! Check out some of these twists from TheDailyMeal.com:

  • Southwestern: This rendition is full of flavor from the cumin and gets extra creamy from the healthy fat in the avocado.
  • Beet-Pickled: Curry powder and the pink-hued brine from the pickled beets make this flavorful version a showstopper!
  • Tuscany-Style: Take this dish back to its Italian roots with capers, rosemary, lemon juice, and sun-dried tomatoes. Delizioso!
  • Blue Crab: Coastal favorites like juicy, lump blue crab meat and Old Bay seasoning make this take on deviled eggs divine!
  • Herbed: Chives, parsley, and green olives make these deviled eggs extra briny and bright in flavor.

How to Serve Instant Pot Deviled Eggs

You’re unlikely to attend a Southern soiree without finding a plate of deviled eggs at center stage on the buffet table. But not just any plate, mind you; a platter specifically made for the single purpose of serving deviled eggs. Talk about a show stopper!

Serve your Instant Pot Deviled Eggs immediately once prepared or after chilling in the fridge for a couple of hours. Dust the yolk filling inside of the egg whites with some smoked paprika and sprinkle on some thinly sliced chives or green onions. Enjoy!

Piping deviled eggs | chefsavvy.com

How To Store and Re-Serve Deviled Eggs

    • Store in the refrigerator: Deviled eggs are unlikely to yield any leftovers, but in the off chance they do, you can store them fully prepared in an air-tight container for up to 3-4 days in the refrigerator, like you would hardboiled eggs.
    • Freeze: Only freeze the yolk filling and discard the whites, as they will become tough, rubbery and watery after freezing and thawing. Combine the deviled egg mixture and place it in an air-tight container or resealable plastic bag. Preventing air from reaching the egg mixture will keep it fresh for a longer period of time in the freezer.
    • Serve after freezing or refrigeration: If re-serving out of the fridge, simply sprinkle with fresh paprika and chives. If using the frozen yolk filling, thaw at room temperature until it can be piped into fresh egg white halves and topped with desired garnishes.

Deviled Eggs | chefsavvy.com

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Instant Pot Deviled Eggs

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 people (Makes 12 eggs total)

Deviled Eggs are a southern staple that have become popular across the country because of their rich flavor, simple assembly, and classic look. They make a wonderful appetizer or side dish at any get-together with family and friends. Even better — start them in your Instant Pot!

Ingredients

  • 6 large eggs
  • 1 cup water
  • 1/3 cup mayonnaise
  • 1 tsp dijon mustard
  • 1 tbsp dill pickle, minced
  • 1 tbsp red onion, minced
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1/4 tsp paprika, plus extra for sprinkling on eggs
  • chives for serving, if desired

Instructions

Images:
  • Place the steamer basket in the Instant Pot and add in the eggs. Cover with water.
  • Put on the lid and pressure cook on HIGH for 5 minutes. Allow the steam to naturally release. When they are done cooking immediately place the eggs directly into a ice bath (make sure to use tongs to remove the eggs so you don't burn yourself).
  • Slice the hard boiled eggs in half and remove the yolks. Place the yolks in a small bowl and place the egg whites on a plate or serving plater and set aside.
  • Mash the egg yolks with a fork until they resemble course pebbles then add in mayonnaise a spoonful at a time until you have a creamy lump free consistency.
  • Stir in the mustard, pickle, onion, pepper, salt and paprika.
  • Pipe or spoon the mixture into the egg whites. Sprinkle with paprika and green onions, if desired. Serve immediately or refrigerate until you are ready to serve.
    instant pot deviled eggs
Nutrition Facts
Instant Pot Deviled Eggs
Amount Per Serving
Calories 237 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 5g31%
Cholesterol 287mg96%
Sodium 420mg18%
Potassium 104mg3%
Carbohydrates 1g0%
Sugar 1g1%
Protein 10g20%
Vitamin A 405IU8%
Vitamin C 1mg1%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer
Cuisine: American
Keyword: Deviled Eggs, Instant Pot, Party Food, Potluck

 

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