Pressure Cooker Deviled Eggs

Image of Marrekus and Krysten Wilkes
Rated 4.0 based on 12 customer reviews
Pressure Cooker Deviled Eggs
Pressure Cooker Deviled Eggs


For best results, we recommend using:


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

Nutrition Facts

Per Serving: 153 calories; 13g fat; 2.9g carbohydrates; 7g protein; 190mg cholesterol; 382mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 153 Calories from Fat114
% Daily Value*
Total Fat 13g 20%
Saturated Fat3g 14%
Trans Fat0.0g
Polyunsaturated Fat5.6g
Monounsaturated Fat3.7g
Cholesterol 190mg 63%
Sodium 382mg 16%
Total Carbohydrate 2.9g 1%
Dietary Fiber0g 2%
Protein 7g
Vitamin A8% Vitamin C0%
Calcium3% Iron6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.0out of 5 Stars

(12 Reviews)

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What others are saying

Image of Tiana D.

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.

Image of Maryann Denobrega

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!

Image of Melissa P

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.

Image of Garcia B

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!

Image of Erin Hudson

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.

Image of Catherine Smith

Catherine Smith says:

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

Image of Tracy Dleaney

Tracy Dleaney says:

2 Tablespoons of relish / 2 Tablespoons of mustard .... WAY TOO salty! Inedible! (6 eggs, cooked beautifully; Mayo amount seemed fine).

Image of Paul Woodring

Paul Woodring says:

Even my friend's farm-fresh eggs peel so easily when I do them this way. When we get back to having Sunday afternoon dinners with friends, these will be the first things I make. I like mine a little spicier, so I add Tabasco and garnish with green onion.

Image of Marie Weber

Marie Weber says:

The recipe was good except I will not be using the amount of the mustard the recipe calls for. Two tablespoons is quite a lot I thought for only 6-8 eggs. My family didn’t feel good afterwards and I ended up throwing them away. 🙁

Image of Canisha Jones

Canisha Jones says:

It was good, although I made it a little bit different But use the same ingredients.

Image of Yvonne Baka

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!