Pressure Cooker Deviled Eggs

Image of Marrekus and Krysten Wilkes
Rated 4.0 based on 9 customer reviews
Pressure Cooker Deviled Eggs
Pressure Cooker Deviled Eggs


  • 1 cup water
  • 6 large eggs
  • 2 tablespoons prepared mustard
  • ¼ cup mayonnaise
  • 2 tablespoons pickle relish
  • salt and ground black pepper to taste
  • ¼ teaspoon paprika, or to taste


For best results, we recommend using:


  1. Pour water into the pot of your pressure cooker.
  2. Put eggs into the steamer basket; place into the pot.
  3. Lock pressure cooker lid in place and set steam vent to Sealing.
  4. Select Pressure Cook (Manual) and cook for 5 minutes on High pressure.
  5. Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
  6. Plunge eggs into an ice bath until cooled completely, about 5 minutes. 
  7. Peel eggs and halve lengthwise.
  8. Remove yolks to a bowl and mash with a fork; add mayonnaise, mustard, and relish and stir. Season mixture with salt and pepper.
  9. Spoon yolk mixture into egg white halves. Sprinkle paprika lightly over the deviled eggs.
Mealthy tip:

The term "deviled" came to be used most often with spicy or zesty food. Deviled eggs are often prepared with mustard, pepper or other spicy or zesty ingredients stuffed in the yolk cavity.

For more pressure cooker hard boiled egg recipes, you might enjoy:

Pressure Cooker Hard Boiled Eggs

Pressure Cooker Soft Boiled Eggs

Pressure Cooker Curried Egg Salad


4.0out of 5 Stars

(9 Reviews)

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What others are saying

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Tiana D. says:

Making Hardboiled Eggs in my Multipot is my very favorite thing. I have always loved deviled eggs but typically have bought them in the past because I thought they were too much work. We have lots of eggs on our farm and we have been making these just about every week since finding this recipe. This would be a great dish for a gameday or party get together.

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Maryann Denobrega says:

I follow quick start chart and only cook 4 minutes. This recipe has been a go to for forever, especially with the bacon bits

Image of Jo Pojeta

Jo Pojeta says:

It doesn’t get any easier than this folks. I’ve never had luck making deviled eggs. Peeling was always a hassle and often looked like a mess. This is the perfect process and peeling was simple with the shell coming off in large pieces. The yolk was a beautiful yellow and I also substituted horseradish for the relish for less of that sweet-tasting filling. Delicious!

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Melissa P says:

Great base deviled eggs recipe. I added minced jalapeño for an extra kick. These are great for entertaining and they go quick! Also, I used a design tip when I added the filing, so they were extra fancy.

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Garcia B says:

Used Old Bay seasoning for these deviled eggs instead of paprika. It’s way faster to make than boiling the eggs in a pot, and better tasting than store bought. Can’t lose!

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Erin Hudson says:

Had to bring a dish for the office potluck and I came across this recipe. I used dijon mustard and chili powder in my recipe and finished them off with a nice topping of bacon bits.

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Catherine Smith says:

Hold the pickle relish and add horseradish instead. Makes a nice change.

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Jb Jb1951 says:

Followed recipe; 5 min on high pressure, 5 minutes cool in ice water, result was cold soft boiled eggs, I’ll keep looking.

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Yvonne Baka says:

Mine were not done. I tried again but cooked 6 eggs 6 minutes and let pressure release naturally 5 minutes before quick release. Perfect!