Easy Peel Instant Pot Deviled Eggs with two bonus twists on the classic filling including creamy curry deviled eggs and goat cheese deviled eggs. Delicious!
Nellie’s Free Range Eggs are a breakfast staple around here. We love them sunny side up and scrambled, in Breakfast Burritos and Casseroles, and even on a bed of cheesy grits when the craving strikes.
Lately though, I’m all about hard boiling my eggs. In the Instant Pot!
It’s the only technique that has constantly given me perfect easy-peel hard-boiled eggs every time and it’s so simple that I make them weekly.
So in honor of my latest obsession, today I’ll be sharing how to make deviled eggs in your handy dandy pressure cooker along with three tasty filling recipes. I went conventional with one batch, using my classic go-to deviled egg recipe (SO GOOD!) then mixed things up by making curried deviled eggs and goat cheese deviled eggs too.
Since Easter is right around the corner, stay tuned after the recipe for two fun techniques for making naturally dyed hard-boiled eggs. Beets transform peeled eggs into the prettiest pink hue and ground turmeric makes the most awesome pastel yellow deviled eggs.
This eggcellent idea (hah!) comes from the folks at Nellie’s Free Range Eggs and I’m in love with the result!
Their Certified Humane eggs have the most gorgeous golden yolks and have much more flavor than the competition, really! My family made the switch to Nellie’s a little over two years ago and we haven’t looked back since. They’re so popular here in my area that they frequently sell out, especially when they’re on sale! I’m super proud to be an ambassador for their amazing farms again this year and share more tasty recipes with y’all.
Ready to get your deviled egg on? Let’s do this!
Easy Instant Pot Deviled Eggs
This easy peasy recipe makes a small batch of 6 hard-boiled eggs, perfect for 12 delectable deviled eggs.
The 5-5-5 Instant Pot method is my holy grail (I’ve been doing it this way for ages now!) but if you have a go-to method feel free to use it here as well.
While I love them as an easy peasy make-ahead party appetizer, they also make the most delicious addition to breakfast!
Why should weekends have all the fun, right? We love ours with a slice of avocado toast and fresh fruit. For a super simple meal prep option, you can even make your IP eggs the day before!
Easy-Peel Instant Pot Deviled Eggs
- 6 large Nellie's Free Range Eggs (cold + straight from the fridge)
- 3 TBSP quality mayonnaise
- 1 tsp Dijon mustard (I like to use the smooth kind)
- 1/2-3/4 tsp pickle juice, straight from the jar
- ¼ tsp hot sauce
- ⅛ tsp onion powder
- salt and pepper (I add a teeny pinch of each)
- paprika to taste
- Pour 1 cup of water into the Instant Pot's inner pot/liner and top with a metal trivet.
- Grab eggs straight from the fridge (cold eggs are key here for the 5-5-5 method's timing) and place atop the trivet. This method will involve 5 minutes active cook time, 5 minutes natural pressure release, and 5 minutes in an ice bath. It's my go-to for perfect hard boiled eggs!
- Lock lid into place and ensure valve is sealed. Set IP to MANUAL and cook for 5 MINUTES on HIGH pressure.
- While your eggs cook, fill a medium bowl with ice and water. This will cool down the eggs quickly and help them peel super easily!
- Once the countdown is complete and the Instant Pot beeps, allow the eggs to sit in the pot for 5 MINUTES before releasing the vent valve and releasing remaining pressure. Use tongs to transfer them to the ice bath and allow them approx. 5 minutes to cool before peeling.
- After peeling, slice each egg in half lengthwise. Remove the yolks and add to a small bowl. Add mayonnaise, dijon mustard, pickle "juice" (I've also used the pickling liquid from a jar of pickled jalapeños - so good!), hot sauce, onion powder, salt, and pepper. Mix well until smooth and creamy. Add a little paprika to taste as well as any additional salt and pepper desired.
- Snip the end of a piping bag or the corner of a plastic bag. Add your filling and pipe into the sliced eggs. A star-shaped piping tip can be used to create a fun pattern in the filling! You can also spoon the mixture into the center of the eggs or pipe with a plastic bag minus the tip if needed. Chill if serving later or sprinkle with paprika and dive in right away!
No Instant Pot? No problem! You can 100% make your eggs the conventional way on the stove top and use the tasty filling recipe above to whip up a batch deviled eggs.
Now that we have the perfect Instant Pot Deviled eggs under our belt, let’s have some fun!
You can quick-pickle your peeled hard-boiled eggs in beets or turmeric to make a natural dye for pretty pastel deviled eggs. These colorful eggs are perfect for Easter! (Or any occasion really, these bad boys are so fun to make!)
Beet Pickled Deviled Eggs
Using 6 eggs via the method above. Make through step 5 and leave whole after peeling. Yields 12 halves.
pink natural dye
- 1 cup water
- 1/2 cup apple cider vinegar
- 1 tsp salt
- 1 medium beet
- Remove the stem from the beet, peel, and slice into quarters
- Add water, vinegar, salt and chopped beet to a medium pot and bring to a boil.
- Reduce heat to a vigorous simmer, cover, and allow to cook for 5 minutes.
- Allow to cool slightly, then pour the liquid into a heat-safe medium bowl.
- Add your peeled eggs.
- Cover and refrigerate for one hour.
- Once eggs reach desired color, slice in half and add your choice of filling, either from the recipe above or one of the optional fillings in the post below.
Wondering what to do with your sliced beet? My favorite way to enjoy them is on top of a leafy green salad with some fresh goat cheese and candied walnuts. Delicious! You can also add it to the liquid with the eggs to add more vibrant color to your eggs.
For stronger pickled flavor and a bolder color, cover and refrigerate eggs in the beet mixture for 3-4 hours, or even overnight.
Yellow Turmeric Pickled Deviled Eggs
Make 6 eggs via the method above (through step 5) and leave whole after peeling. Yields 12 halves.
yellow natural dye
- 1 cup water
- 1/2 cup apple cider vinegar
- 1/2 TBSP ground turmeric
- 1 tsp salt
- Add eggs and ingredients above to a lidded container.
- Cover tightly and refrigerate for 1 hour or until the outside of the eggs are a pretty pastel yellow.
- Slice in half and use yolks to whip up your favorite filling or follow steps 6-7 in the recipe card above.
Since we’re playing around with beets and turmeric, why not add a few fun fillings to our arsenal?
I experimented with both goat cheese deviled eggs (to pair with our beautiful beet eggs) and zesty curry deviled eggs!
Both are a fun twist on the classic and perfect for adventurous deviled egg fanatics. I’m totally digging how the curry filling pairs with the turmeric dyed eggs!
Creamy Curry Deviled Eggs
These can be made as strong or as mild as your heart desires based on how much curry powder you choose to add. Both mayo and plain greek yogurt work for the creaminess here so feel free to use your favorite or add a little of each into the mix!
- 6 hard-boiled egg yolks
- 3 TSP quality mayonnaise
- 1 tsp Dijon mustard
- 1/4 tsp yellow curry powder
- 1/8 tsp cumin
- 1/8 tsp garlic powder
- teeny pinch of salt and pepper
- paprika and fresh chopped scallions or chives for topping
Combine yolks with mayo, Dijon, curry powder, cumin, salt, and pepper. Mash well until smooth or whip until creamy with an electric hand mixer. Taste and add extra seasoning to taste (I added a little extra curry powder to mine) then pipe/fill into halved hard-boiled eggs. Top with chives and paprika. Eggs may be chilled first or enjoyed at room temperature. I personally like the curried deviled eggs best at room temp. Enjoy!
Goat Cheese Deviled Eggs
I find that these are best when you use an electric hand mixer/beater or a small food processor. Not using either? Simply allow your goat cheese to soften so it blends easily with a fork.
- 6 hard-boiled egg yolks
- 2 TBSP quality mayonnaise or plain yogurt
- 1-2 TBSP goat cheese
- 1 tsp smooth Dijon mustard
- 1 TBSP chopped green onion
- salt and pepper, to taste
- paprika and fresh chopped chives for topping
Combine yolks with mayo or yogurt, goat cheese, Dijon, finely chopped green onion, salt, and pepper. Whip until creamy with an electric hand mixer or in a small food processor. Taste and add extra seasoning to taste and feel free to add extra goat cheese if desired. Add to halved hard-boiled eggs with a spoon or piping bag. Top with fresh chives and paprika. Chill until ready to devour.
I originally made the goat cheese mixture for my beet pickled deviled eggs and the creamy curry mixture for my turmeric pickled eggs. Feel free to mix and match!
You can even use the classic filling from the recipe card above. It’s my favorite!
If you get a chance to try these Instant Pot Deviled Eggs or any of the fun natural dye techniques, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see what you whip up.