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Overhead photo of Southern Deviled Eggs on blue plate

Instant Pot Southern Deviled Eggs

These Instant Pot Southern Deviled Eggs make a delicious Easter appetizer or finger food and are super easy to make because they start with Instant Pot Hard Boiled Eggs!
Course Appetizers
Cuisine American
Keyword deviled eggs, instant pot deviled eggs, southern deviled eggs
Prep Time 5 minutes
Cook Time 10 minutes
Water Bath 10 minutes
Total Time 15 minutes
Servings 12
Calories 85kcal


  • 12 eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon dijon mustard
  • Dash paprika (for each deviled egg)
  • salt and pepper (to taste)
  • Chopped cilantro or green onions (for garnish)


  • Prepare the hard-boiled eggs either in the Instant Pot, see my Instant Pot Hard Boiled Eggs for directions, or boil in water on top of the stove for 10 minutes.
  • To boil the eggs on top of the stove, place the eggs in a pan and cover the eggs with water so the water level is an inch higher than the eggs. Bring the water to a boil and then boil for 10 minutes.
  • After boiling, let the hard boiled eggs sit for 5-minutes in an ice water bath.
  • Peel the hard-boiled eggs.
  • Cut the hard-boiled eggs in half.
  • Remove the egg yolk and place in a bowl.
  • Using a fork, mash up the egg yolk.
  • Mix in mayonnaise, mustard, relish, and salt and pepper with the egg yolks. Stir until combined.
  • Spoon the egg yolk filling into each peeled, hard-boiled egg white shell.
  • Top with each deviled egg with chopped cilantro, parsley, or green onions, and sprinkle with paprika.



To make the hard boiled eggs in an Instant Pot, see my recipe for Instant Pot Hard Boiled Eggs


Calories: 85kcal | Carbohydrates: 1g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 165mg | Sodium: 146mg | Potassium: 60mg | Vitamin A: 245IU | Calcium: 25mg | Iron: 0.8mg