Easy Instant Pot Deviled Eggs are the perfect appetizer, side dish, or Easter snack! Be sure to check out this method to get perfect easy-peel eggs every single time.
Instant Pot Deviled Eggs
I have never found a method of making hard boiled eggs that I was totally happy with until I tried this method. If you’ve ever experienced making an entire batch of eggs with whites that got totally mangled when you tried to peel them, you know the frustration I’m talking about.
I set out to find out the answer to the question, “How do I make easy to peel eggs?” After testing SO many batches of eggs using fresh eggs (which are notoriously hard to peel), I finally found a method that makes easy to peel eggs every single time. I’m literally so thrilled and hope you’ll love it as much as I do!
Which Eggs Are Harder To Peel?
The fresher the egg, the harder it will be to peel. That’s because the egg whites in fresh eggs tends to stick to the membrane on the inside of the shell.
How Much Water Do You Put In An Instant Pot For Hard Boiled Eggs?
To make hard boiled eggs in the Instant Pot, you’ll need to add 1 cup of cold water to 6 quart models and 1 1/2 cups of cold water to 8 quart models. There should be enough water to cover the bottom without touching the eggs that are resting on the trivet.
Should I Peel Hard Boiled Eggs Immediately?
Hard boiled eggs have a small window where they’re the easiest to peel. After exactly 5 minutes in an ice bath, they’ll be very easy to peel perfectly. After a few more minutes, they get a little harder to peel.
So, it’s important to start peeling them as soon as your 5 minute timer goes off, and to move relatively quickly so your last few eggs aren’t too challenging to peel.
How Do You Peel An Egg Without The Shell Sticking?
If you peel these eggs after 5 minutes in an ice bath, they should be very easy to peel! It’s also helpful to roll them on a countertop to crack the shells to make the peeling process a bit easier. If you’re still having a hard time, try peeling them under cold running water.
What Is The 5 5 5 Method For Eggs?
The 5-5-5 method is the best way to cook hard boiled eggs. It refers to cooking eggs in the Instant Pot for 5 minutes on high pressure, letting the pressure release naturally for 5 minutes before switching to a quick release, and then transferring the eggs to an ice bath for 5 minutes to stop the cooking process.
Can You Boil Eggs A Day Ahead For Deviled Eggs?
Yes! You can. Deviled eggs are best when they’re freshly assembled, so I’d recommend cooking the eggs, peeling them, and then storing them whole in the refrigerator. That way you can finish making them the day you plan to serve them.
How To Store Deviled Eggs
If you want to make everything in advance, the trick is to keep the whites and the yolk filling separate. You can store the white egg yolk halves in one airtight container, and then store the yolk filling in a sealed plastic bag (with all the air squeezed out). Then you can assemble them right before serving.
Can You Make A Dozen Deviled Eggs?
Yes! You can definitely double this recipe to make 12 eggs. Just make sure that you’re using a large enough bowl for the ice bath. It works the best when all the eggs have some space to cool down. It also works the best when you use a bowl or pot with a flat bottom, bowls with rounded bottoms tend to push all the eggs together, so they don’t cool as well.
The great thing about deviled eggs is that the filling flavor is so adaptable! I shared the recipe for the basic filling that Shane’s grandma used, and it’s my go-to ratio for perfect classic deviled eggs. If you want to shake things up a bit, here are some variations you can try.
- Diced Bacon
- Diced Jalapeno
- Minced Chives
- Smoked Paprika
- Everything Bagel Seasoning
- Diced Pickle
- Buffalo Hot Sauce
- Dijon Mustard
- Mashed Avocado
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If you like this recipe, be sure to check out our entire egg recipe section! We’ve got tons of fun recipes that I’m sure you’ll love.
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- 6 large eggs (cold)
- 1 cup water
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- Fine sea salt (to taste)
- Freshly cracked black pepper (to taste)
- Paprika (for topping)
- Pour the water into the metal inner pot of the Instant Pot, and place the metal trivet at the bottom of the pot. Arrange the eggs on top of the trivet.
- Close the lid, and set the pressure release valve to the sealing position. Program the Instant Pot on Manual mode to cook on high pressure for 5 minutes. Once the eggs finish cooking, allow them to natural release for 5 minutes before turning the pressure release valve to the venting position.
- While the eggs are cooking, fill a large bowl with cold water and ice to make an ice bath.
- Turn the pressure release valve to the venting position. Once the remaining pressure has released, remove the lid. Use a pair of tongs to transfer the eggs to the ice bath. Let them rest in the ice bath for 5 minutes before peeling the shells. It’s important to start peeling at exactly 5 minutes and move quickly at this point, the first eggs will be easier to peel than the last eggs. The faster you move through the eggs (while still removing the shells gently), the easier it will be to peel the eggs. If you’re having trouble, peel the eggs under running cold water.
- Cut the peeled eggs in half lengthwise, and gently remove the yolks to a medium sized bowl. Arrange the whites on a serving platter. Use the back of a fork to mash the yolks to a fine powder consistency. Add the mayonnaise and mustard to the egg yolks and mix. Taste and add salt and pepper to your preference. Spoon or pipe the yolk mixture into the egg whites, then sprinkle with paprika.
The 5 5 5 method seems to work well for a lot of people to make hard boiled eggs in the Instant Pot. I have seen a few people saying that it didn’t cook their eggs as much as they wanted. I thought 5 minutes was the perfect cook time, but I also tested 6 minutes. Only one of the eggs that I tested at 6 minutes had a hint of the green ring around the yolk, so if you’d like to increase the time to 6 minutes, you should be able to without any problems.
These cooking times only apply if the eggs you’re using are labeled as size “large”, the eggs are cold, and you use cold water in the Instant Pot.
Amount Per Serving: Calories: 71Total Fat: 6.1gCarbohydrates: 0.4gNet Carbohydrates: 0.4gFiber: 0gSugar: 0.3gProtein: 3.2g
Nutrition information isn’t always accurate.
Try making these easy Instant Pot Deviled Eggs for Easter or for your next gathering!