Classic Deviled Eggs (and How to Store Deviled Eggs)
These classic Southern deviled eggs are perfect for Easter appetizers, BBQ side dishes, and party appetizer finger foods for a crowd!
About These Classic Deviled Eggs
Here’s how to make the best Instant Pot deviled eggs!
They’re creamy, savory, and perfect for spring appetizers, your Easter menu, or all-purpose party food for any special gathering.
They’re always a hit and disappear fast, so it’s a good idea to double up the recipe.
If you want to try the best deviled eggs out there, put this recipe on your next party menu!
You’ll love this recipe because it’s:
- Quick and simple. The Instant Pot does most of the heavy lifting, and the rest is just mixing and filling simple ingredients, making it one of the easiest appetizers to prepare.
- Classic and crowd-pleasing. Everyone loves a good deviled egg, and this recipe is that quintessential savory bite your guests will expect.
- Make-ahead-friendly. You can make this recipe 24 hours in advance to save time on party day.
Step-by-Step Recipe Instructions
Place 6 extra large eggs on a rack in your Instant Pot or Ninja Foodi pressure cooker along with ¾ cup water.
Prepare an ice bath for the hard-boiled eggs in a large mixing bowl.
Close the valve and set your pressure cooker to pressure cook on high for five minutes. Once the five minutes are up, let the pressure cooker naturally release for an additional five minutes.
When those five minutes are up, manually release the remaining pressure, then immediately transfer the eggs to your ice bath and let cool for five minutes.
Once cooled, drain the water and remove the shells from the eggs and slice in half lengthwise.
Gently remove the yolks from each of the egg halves with a small spoon and add to a small mixing bowl.
Into the mixing bowl, add 3 Tablespoons mayo, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon yellow mustard, ⅛ teaspoon garlic salt, and a dash of pickle juice or water to thin (optional).
Stir until well combined.
Add the yolk mixture to a piping bag and pipe into 10 of the egg halves using a random swirl pattern.
You’ll have two egg halves left over for a quick snack.
I like to use one less egg so the filling is plentiful in each deviled egg.
Place the eggs in an airtight container and chill for 30 minutes.
Remove the eggs, garnish with optional green onions or chives and smoked paprika, and serve.
How do I store and transport deviled eggs?
Scroll past the recipe tips and variations for creative ideas to keep your eggs chilled, contained, and party-ready!
Recipe Tips and Variations
Tips and Tricks
- Use a piping bag or pastry bag. This makes it so much easier to fill the eggs. A spoon just doesn’t cut it. If you don’t have a piping bag, you can use a Ziploc bag with the corner of the bag cut off.
- Make sure there are no bumps or lumps in the yolk filling. If your yolk mixture is completely smooth, it will clog the piping bag. Plus this is the best way to get that classic creamy texture!
- Chill before serving. Be sure to chill the deviled eggs for about 30 minutes to help them set up.
Substitutions
- Mayo: You can substitute equal parts light mayo for regular mayo for a slightly healthier dish.
- Paprika: Instead of paprika, you can use any of your favorite seasonings or spices — just a light sprinkling so the eggs aren’t overpowered.
- Garnish: Garnish with green onions, chives, cilantro, or parsley, or omit altogether.
- Mustard: Feel free to use Dijon mustard for an extra depth of flavor.
- Pickle Juice: You can substitute the pickle juice with a splash of white vinegar.
How to Store and Transport Deviled Eggs
Planning your next gathering? Here are the best tips for safely transporting your deviled eggs!
First, keep in mind that deviled eggs should never sit at room temperature for more than two hours. Make sure you keep them chilled for both safety and texture.
For storage, using a dedicated egg container is a good idea because it features individual divots that prevent sliding. If you don’t own a specific deviled egg carrier, egg tray, or egg plate, you can get creative with household items.
- An empty ice tray can work in a pinch.
- Clean, dry egg cartons can act as a DIY egg tray to keep each half upright.
- A muffin tin also works wonders for stability.
If you’re using a flat serving platter, ensure the eggs are arranged in a single layer to avoid crushing the delicate filling. Don’t put the plastic wrap directly over the filling, or they’ll smudge. Instead, use toothpicks to create a “tent” over the plate before sealing.
Serve These With
This classic deviled eggs recipe pairs perfectly with other party appetizers like these:
- Creamy Knorr Spinach Dip
- 3-Ingredient Puff Pastry Sausage Rolls
- Easter Appetizer Puff Pastry Spinach Rolls
- Mini Cheese Ball Bites
- Creamy Thai Sweet Chili Shrimp Sauce
- Cheesy Pickle Ritz Appetizer Bites
FAQs
Yes. Deviled eggs can be made up to 24 hours in advance. Store them covered in the refrigerator and add any garnishes just before serving for best results.
Yes. Chilling helps the filling firm up, improves flavor, and keeps them food-safe.
Deviled eggs should not sit out for more than 2 hours, or 1 hour if the temperature is above 90°F.
Make sure the yolks are completely cool before mixing, and avoid over-mixing. Storing them tightly covered also helps prevent moisture buildup.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Recipe Card
Party Ready Classic Deviled Eggs
Equipment
- Pressure cooker
Ingredients
- 6 extra large eggs
- ¾ cup water
- 3 Tablespoons mayo
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon yellow mustard
- ⅛ teaspoon garlic salt
- a dash of pickle juice or water to thin optional
- diced green onion or chives and smoked paprika to garnish optional
Instructions
- Place 6 extra large eggs on a rack in your Instant Pot or Ninja Foodi pressure cooker along with ¾ cup water.
- Prepare an ice bath for the eggs in a large mixing bowl.
- Close the valve and set your pressure cooker to pressure cook on high for five minutes. Once the five minutes are up, let the pressure cooker naturally release for an additional five minutes.
- When those five minutes are up, manually release the remaining pressure, then immediately transfer the eggs to your ice bath and let cool for five minutes.
- Once cooled, drain the water and remove the shells from the eggs and slice in half lengthwise.
- Gently remove the yolks from each of the egg halves with a small spoon and add to a small mixing bowl.
- Into the mixing bowl, add 3 Tablespoons mayo, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon yellow mustard, ⅛ teaspoon garlic salt, and a dash of pickle juice or water to thin (optional). Stir until well combined.
- Add the yolk mixture to a piping bag and pipe into 10 of the egg halves using a random swirl pattern. (You'll have two egg halves left over for a quick snack. I like to use one less egg so the filling is plentiful in each deviled egg.)
- Place the eggs in an airtight container and chill for 30 minutes.
- Remove the eggs, garnish with optional green onions or chives and smoked paprika, and serve.
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