Name: Instant Pot Holiday Deviled Eggs Recipe
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: American
Ingredients: 6 large eggs; 1 cup water; 1/3 cup mayonnaise; 1 tsp Dijon mustard; 1 tbsp dill pickle, minced; 1 tbsp red onion, diced; 1/4 tsp pepper; 1/4 tsp salt; 1/4 tsp paprika; parsley; pomegranate seeds

There’s something truly festive about the way the flavors pop in my Instant Pot Holiday Deviled Eggs Recipe. These deviled eggs aren’t just any appetizer — they bring that perfect balance of creamy, tangy, and bright, with an easy, fuss-free cooking method that anyone can master.

A white plate holds ten deviled egg halves arranged in a loose circular pattern on a white marbled surface. Each egg half shows a smooth, bright white egg white base filled with a creamy, pale yellow yolk mixture swirled with a textured, piped design. On top of each filling, there are three glossy deep red pomegranate seeds and a small fresh green parsley leaf, adding a pop of color and freshness. The lighting is bright, making the yellows, reds, and greens stand out against the clean white plate and background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Instant Pot Holiday Deviled Eggs Recipe
Top Tip
How to Serve Instant Pot Holiday Deviled Eggs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Instant Pot Holiday Deviled Eggs Recipe

Why You'll Love This Recipe

I have to say, making deviled eggs in the Instant Pot feels like a game changer every holiday season. It’s quick, hands-off, and the eggs peel like a dream — which, let’s be honest, is half the battle. Plus, the unique blend of dill pickle, red onion, and those bright pomegranate jewels really make these a showstopper on any festive table.

Perfectly Cooked Eggs: Using the Instant Pot means consistently tender whites and creamy yolks without the guesswork.
Festive Flavors: The combo of dill pickle and pomegranate seeds adds a fresh, tangy twist that’s unexpected but delicious.
Quick & Easy to Make: From start to finish, these deviled eggs come together in about 30 minutes—perfect for last-minute entertaining.
Beautiful Presentation: The garnish of parsley and ruby red pomegranate seeds turns simple snacks into holiday art.

A white plate holds ten halves of stuffed eggs arranged loosely. Each egg is sliced in half showing a smooth, white outer layer, with a creamy pale yellow filling piped in a swirl inside the egg white. The tops of the filling are decorated with bright red pomegranate seeds and a small fresh green leaf garnish, placed at one side of the filling on each egg half. The plate is set on a round wooden surface, and the background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Instant Pot Holiday Deviled Eggs Recipe plays a vital role. The eggs become creamy and smooth thanks to the mayonnaise, while the mustard and pickle add just the right amount of tang. Plus, the fresh onion gives a mild crunch without overpowering the rest.

Flat lay of six whole uncracked large brown eggs, a small white ceramic bowl of creamy mayonnaise, a small white ceramic bowl of bright yellow dijon mustard, a small white ceramic bowl of finely minced dill pickle, a small white ceramic bowl of diced vivid red onion, a small white ceramic bowl of ground black pepper, a small white ceramic bowl of fine sea salt, a small white ceramic bowl of deep red paprika powder, fresh green parsley sprigs, and a small white ceramic bowl of glossy ruby red pomegranate seeds, all neatly arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Eggs: Large eggs are just the right size for deviled eggs and yield the perfect filling texture when pressure cooked.
Water: Essential for creating the steam inside the Instant Pot that cooks the eggs evenly.
Mayonnaise: Adds richness and helps achieve that smooth, creamy filling everyone loves.
Dijon Mustard: Brings a gentle kick and balances the richness of the yolks and mayo.
Dill Pickle, Minced: This is my secret ingredient that adds a bright, tangy note with just a touch of crunch.
Red Onion, Diced: Provides subtle sharpness and texture, but diced finely to keep it from overtaking.
Pepper & Salt: To season and enhance all the natural flavors.
Paprika: Adds a warm color and slight smokiness on top—can’t skip this finishing touch.
Parsley: Fresh and vibrant, it’s perfect for garnish and adds a pop of green.
Pomegranate Seeds: These little bursts of sweetness and jewel-like color make the presentation festive and add an unexpected crunch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Instant Pot Holiday Deviled Eggs Recipe by swapping out small ingredients—you can easily make it your own. Sometimes I like adding a hint of smoked paprika in the filling, or even a dash of hot sauce if I want a little heat.

Variation: Once, I stirred in some finely chopped capers instead of dill pickle for a briny punch that was equally delightful.
Dietary Mods: For a lighter version, try Greek yogurt instead of mayo—it still gets creamy but with fewer calories.
Seasonal Twist: Swap pomegranate for fresh cranberry relish in winter for a more tart bite.

Step-by-Step: How I Make Instant Pot Holiday Deviled Eggs Recipe

Step 1: Prep and Pressure Cook the Eggs

First, place the steamer basket inside your Instant Pot and carefully arrange 6 large eggs in a single layer. Pour in 1 cup of water—this creates the steaming environment that cooks the eggs perfectly. Pop on the lid, seal the vent, and pressure cook on HIGH for 5 minutes. After cooking, let the pressure naturally release; this avoids cracking and overcooking.

Step 2: Cool and Peel Eggs

The moment the pot finishes, quickly transfer the eggs to an ice bath using tongs. This shocks the eggs, stopping the cooking process and making the shells easier to peel. I like to leave them in the ice bath for at least 5 minutes—patience here pays off with smooth, clean shells.

Step 3: Prepare the Filling

Slice each egg in half and gently scoop out the yolks into a bowl. Mash them with a fork until they look like tiny coarse pebbles. Then, add mayonnaise a spoonful at a time until the mix is creamy and lump-free. Stir in Dijon mustard, minced dill pickle, diced red onion, salt, pepper, and paprika. Taste as you go—adjust seasonings to your preference.

Step 4: Assemble and Garnish

Arrange the egg whites on a serving plate. Use a spoon or piping bag to fill each half with the yolk mixture. For that final festive touch, place one sprig of parsley and 2-3 pomegranate seeds on top of each egg half. The colors alone will impress your guests.

Top Tip

From my many holiday parties and late-night food prep, I’ve learned small tricks that help these Instant Pot Holiday Deviled Eggs come out flawless every single time.

Precise Timing: Keep the pressure cook time at exactly 5 minutes for tender yet firm whites and creamy yolks—overcooking leads to that dreaded grey ring.
Ice Bath Essential: Don’t skip the ice bath—it not only stops cooking but makes peeling so much faster and less frustrating.
Filling Texture: Add mayonnaise gradually and mash yolks till just the right consistency; too much mayo or over-mashing can be soupy or pasty.
Presentation Counts: I always garnish deviled eggs last minute to keep parsley crisp and pomegranate seeds juicy—little touches matter!

How to Serve Instant Pot Holiday Deviled Eggs Recipe

instant pot deviled eggs - Serving Suggestion

Garnishes

I swear by fresh parsley and ruby red pomegranate seeds—they’re more than just decorative. The parsley adds a herbaceous brightness, and the seeds pop with a juicy sweetness that contrasts beautifully with the creamy filling.

Side Dishes

These deviled eggs pair perfectly with a charcuterie board, roasted veggies, or even as a festive side alongside your holiday ham or turkey. I often serve them next to crispy kale chips or a fresh winter salad for a nice balance.

Creative Ways to Present

For holiday gatherings, I sometimes arrange these eggs in a wreath shape on a large platter with fresh herbs scattered around. Another fun idea is to serve them in mini muffin tins so each guest can grab a perfectly portioned serving—plus it keeps the yolk filling neatly in place.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare), store the deviled eggs covered tightly in the fridge for up to 2 days. I like to keep the filling and whites separate until serving to avoid sogginess, but if already assembled, just make sure they’re well covered.

Freezing

Honestly, I don’t recommend freezing deviled eggs; the texture doesn’t hold up well after thawing. For best results, enjoy fresh or within a couple of days refrigerated.

Reheating

Deviled eggs are best served chilled, so no reheating needed. Just take them out of the fridge about 10-15 minutes before serving to let the flavors come alive at room temperature.

Frequently Asked Questions:

Can I cook more than 6 eggs at once in the Instant Pot?

Yes! You can cook up to a dozen eggs in one batch as long as you arrange them in a single layer in the steamer basket and maintain the same cooking time.

How long can I store deviled eggs in the fridge?

Deviled eggs are best eaten within 2 days of preparation for the freshest taste and texture. Store leftovers in an airtight container in the refrigerator.

Can I make the filling ahead of time?

Absolutely! You can prepare the yolk filling up to a day before and keep it refrigerated. Assemble the eggs just before serving to keep them looking fresh.

What should I do if my eggs are hard to peel?

Placing cooked eggs immediately into an ice bath helps loosen the shells for easier peeling. Also, using slightly older eggs (about a week old) can make peeling smoother than super fresh eggs.

Final Thoughts

Making this Instant Pot Holiday Deviled Eggs Recipe has become one of my favorite holiday rituals — it’s quick, reliable, and the results always wow my family and friends. I promise once you try this method and flavor combo, you’ll see why it’s a holiday staple I keep coming back to. Give it a go, and let yourself impress without the stress!