Pressure Cooker Deviled Eggs

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 9 customer reviews
Pressure Cooker Deviled Eggs
Pressure Cooker Deviled Eggs

Ingredients

  • 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

Appliances

For best results, we recommend using:

Directions

  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

Nutrition Facts

Per Serving: 145 calories; 12g fat; 3.0g carbohydrates; 7g protein; 190mg cholesterol; 312mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 145 Calories from Fat 106
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 13%
Trans Fat 0.0g
Polyunsaturated Fat 5.1g
Monounsaturated Fat 3.5g
Cholesterol 190mg 63%
Sodium 312mg 13%
Total Carbohydrate 3.0g 1%
Dietary Fiber 0g 2%
Sugars 2.0g
Protein 7g
Vitamin A 8% Vitamin C 0%
Calcium 3% Iron 6%

* 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

Reviews

4.5out of 5 Stars

(9 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 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!