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Pressure Cooker Best Deviled Eggs

  • Author: Jessie
  • Total Time: 15 minutes
  • Yield: 24 deviled eggs 1x


When making deviled eggs it’s essential to stick with the classic flavors, but kick it up just a few notches. These have a grainy dijon mustard and a tart relish that makes them just perfect!


  • 12 eggs
  • ¼ cup mayo (I love Primal Kitchen’s Avocado Oil Mayo **Sold Cheap at Costco!)
  • 2 teaspoons grainy dijon mustard (affiliate)
  • 2 teaspoons yellow mustard
  • 1 tablespoon pickle relish
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • Fresh cracked black pepper
  • ¼ teaspoon smoked paprika


  1. Place trivet or steamer basket inside pressure cooker, then add 1 cup of water.
  2. Place eggs on top of trivet, lock lid, and set to high pressure for 5 minutes.
  3. When time is up, let pressure naturally release for 5 minutes, then release all remaining pressure.
  4. Immediately run cold water over your eggs to cool, then peel!
  5. Cut eggs in half lengthwise and carefully remove the yolks, placing them in a mixing bowl.
  6. Add all remaining ingredients to the mixing bowl with the egg yolks, and whip with a fork or a whisk until creamy.
  7. Put filling into a large ziploc bag and cut off the tip, then squeeze filling into each egg white.
  8. Sprinkle with extra paprika if desired! 
  9. Eat or store in fridge until ready to serve.


Disclosure: This post contains affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.

  • Prep Time: 5 mins
  • Cook Time: 10 mins