Instant Pot Spicy Deviled Eggs
Recipe type: Appetizer/Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 Cup of Water
  • Dozen of Large Eggs
  • ⅔ Cup of Hellmann's Light Mayonnaise
  • 4 Teaspoons of Dill Pickle Relish
  • 2 Teaspoons of Dijon Mustard
  • ¾ Teaspoon of Dried Dill Weed
  • 1 Teaspoon of Ground White Pepper
  • ¼ Teaspoon Each of Garlic Powder & Onion Powder
  • ½ Teaspoon Each of Salt, Paprika + Cayenne Pepper or more according to taste
  • Fresh Herbs, Snipped, Optional
  1. Place 1 cup of cold water into your Instant Pot or electric pressure cooker. Put eggs into trivet and place into cooker. Lock the lid and close the vent. Select manual for the setting and put the pressure on low. Set timer to 4 minutes. When cooking is complete, let the pressure naturally release for about 6 minutes - then quick release the remaining pressure. Have an ice water bath ready and place eggs into it to cool.
  2. Peel eggs when cool enough to handle. Cut eggs in half lengthwise. Remove the yolks and place the whites aside. In a bowl, mash the yolks and stir in all remaining ingredients except the paprika and cayenne pepper. Using an iced tea spoon or small measuring spoon, evenly divide the yolk mixture among the egg whites. If you want to get fancy, you can surely pipe the egg mixture into the egg white halves.
  3. Refrigerate for at least 1 hour, covered. Just before you serve them, sprinkle paprika and cayenne on the tops. Garnish with fresh snipped herbs of your choice (if using).
  4. This makes 24 deviled eggs and it is 1 SP for 2 Halves on the WW Blue and Purple Plans. On the Green Plan, 2 halves are 3 SP. Enjoy!
Recipe by Dee Dee Does at