The best and easiest Deviled Eggs + 10 Flavors to mix things up! These classics are made easier by using the Instant Pot for the fastest peeling possible. From there you can eat these as a yummy snack or grab and go breakfast. They’re also a staple at almost every holiday and potluck occasion, especially Easter. You’ll find all sorts of fun flavor variations below from the kid friendly ranch, to spicy buffalo, and the ‘fancy’ smoked salmon and capers.
6 eggs, see notes
1 teaspoon Dijon mustard
3–4 tablespoons mayonnaise
1 teaspoon cider vinegar, or white wine vinegar
1/2 teaspoon sea salt, or to taste
1/4 teaspoon pepper
Paprika for sprinkling over the top
Curry: sprinkle curry powder over each egg and top with 1/2-1 teaspoon mango chutney
Ranch: 1 teaspoon ranch dressing per eggs and chives or green onions to decorate
Sriracha: squeeze a small amount of sriracha over the top and add a small piece of fresh lime without rind
Dill Pickle: add 1-2 thin slices dill pickle along with a sprinkle of minced pickle over the top of each egg, or 1/2 teaspoon sweet pickle relish for a sweeter version.
Smoked Salmon: add a small thin piece smoked salmon and 2-3 capers on top of each egg
Everything Bagel: sprinkle a small amount of everything bagel seasoning over the top
Buffalo – drizzle about 1 teaspoon your favorite buffalo sauce over each egg and garnish with chopped chives or green onions with an option crumble of blue cheese, about 1 teaspoon
Pesto: dollop 1/2-1 teaspoon over each egg and top with a basil leaf, or replace half the mayo for pesto
BLT: sprinkle crumbled bacon over each egg and top with 1/2 cherry tomato and 1 small basil leaf for ‘lettuce’. 1 strip of cooked bacon will garnish about 6 eggs.
Smoked Paprika: omit the regular paprika and sprinkle with smoked paprika instead – so tasty!
Start by hard boiling the eggs as you’d like. You can place them in a large saucepan, cover with water to 1″ above the eggs, then bring to boil. Next turn off the heat, cover and let sit 10 minutes, drain and place them in an ice bath.
Or you can place them on the metal trivet in the Instant Pot, add 1 cup of water then set the lid to seal. Select pressure cook for 5 minutes. When the cooking time is up, let sit 1 minute, then release the pressure valve. When the valve drops and the Instant Pot is safe to open, add the hard boiled eggs to a cold water ice bath to cool completely 10-15 minutes.
Once you have cooled hard boiled eggs, peel, then run under water to remove any shells.
Cut the eggs in half lengthwise and using a spoon, pop the egg yolks out and into a medium sized bowl.
Using a fork, mash up the yolks, then add the Dijon mustard, 3 tablespoons mayonnaise, vinegar, sea salt, and pepper. Mash again until smooth, add the additional tablespoon of mayo if the filling isn’t creamy enough.
For the smoothest filling, pass the egg yolk mixture through a fine mesh sieve using a spatula, or make the filling in a mini food processor.
Spoon or pipe the filling into each of the egg white halves, then sprinkle with paprika just before serving. Omit the paprika if you’re going to top the deviled eggs with the other flavor options.
Refrigerate and serve within 2 days. Top with your flavors of choice just before serving.
I sometimes cook 7 eggs, setting aside the whites of one egg for another purpose, so there’s a bit more filling.
For any of the extra flavors you can add the ingredients listed to the filling. For instance you can replace half the mayo with ranch dressing, or add sriracha to taste, and switch out pickle juice for the vinegar called for. They’re listed in the recipe in the simplest way so you can make all 10 at once, but feel free to get creative!
- Prep Time: 20
- Cook Time: 5
- Category: Appetizer
- Method: Instant Pot
- Cuisine: American
Keywords: Best Deviled Eggs, Easy Deviled Eggs, Spicy Deviled Eggs, Deviled Eggs Recipe, How to Make Deviled Eggs