Go Back Email Link
–+ servings
A lot of Instant Pot deviled eggs on a wooden cutting board

How to Make the Best Classic Instant Pot Deviled Eggs

These instant pot deviled eggs are quick and easy to make with just 4 ingredients including mayo or Miracle Whip, Worcestershire, and yellow mustard. This classic recipe features easy peel shells and no relish, making it ideal for Easter, Thanksgiving, or Christmas.
5 from 5 votes
Print Recipe Pin Recipe Add to Collection
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Appetizer, Snack
Cuisine American
Servings 24 egg halves
Calories 46 kcal

Equipment

Ingredients
  

  • 12 hard cooked eggs peeled
  • ⅔ cup Miracle Whip or mayonnaise more or less to taste
  • 2 tablespoons yellow mustard more or less to taste
  • 1 tablespoon Worcestershire sauce more or less to taste
  • paprika just to sprinkle over the tops

Instructions
 

  • If your Instant Pot has an eggs button, use that. If not, cook the eggs with 1 cup of water on high pressure for 5 minutes, then natural release for 5 minutes. Remove the hot eggs from the Instant Pot and then place them into an ice bath for 5 minutes. Peel and rinse the eggs.
  • Cut each egg in half through the yolk to make 2 long, thin halves. Pop the yolks out into a bowl, and set the whites aside.
  • Mash the yolks and combine with Miracle Whip Light (or mayo), mustard, and Worcestershire sauce. Blend well. Taste and adjust ingredients as necessary to suit your palate.
  • Use an icing decorator, a plastic bag with the corner cut off, or two spoons to fill the whites to heaping with the yolk mixture.
  • When eggs are all filled, sprinkle paprika over top for color and a punch of flavor.

Video

Notes

We used to hard boil our eggs on the stovetop which works really well if you follow these hard boiling instructions, but now we prefer to use the Instant Pot as it is more consistent and the eggs seem to peel easier (ours is the model I linked and has an eggs button).

Nutrition

Calories: 46kcal | Carbohydrates: 2g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 94mg | Sodium: 110mg | Potassium: 43mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 136IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.4mg
Keyword eggs, mayo, mayonnaise, miracle whip, mustard
Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!