Instant Pot Aioli Deviled Eggs are fantastic for garlic fans (like me). Hard-boiled eggs are easy with the Instant Pot 5-5-5 method; mix in garlic aioli, Dijon mustard, and paprika, garnish with minced chives and more paprika, and you have deviled eggs to wow your guests.
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I'm always on the lookout for new deviled egg ideas, and aioli deviled eggs were so obvious that I missed them. Aioli is a garlic mayonnaise, made by whisking egg yolks with garlic, lemon juice, and extra-virgin olive oil. Deviled eggs recipes mash egg yolks with mayonnaise and mustard to make a filling. Why not put the two together into a delicious, garlicky deviled egg? (Why not indeed.)
Ingredient Notes and Substitutions
- Eggs: This recipe is scaled for 6 eggs - 12 egg halves. That said, I never cook just 6 eggs. I'll always make a full dozen. I either save the leftover 6 hard-boiled eggs breakfast, or use them to make a second flavor of deviled egg. (My favorites are my Traditional Instant Pot Deviled Eggs, my Instant Pot Wasabi Deviled Eggs or Instant Pot Cajun Deviled Eggs for a spicy kick. If I really want to show off, I make Instant Pot Beet Pickled Deviled Eggs, which look amazing with the red color.)
- Aioli: My favorite store-bought brands of aioli are Graza Aioli and Stonewall Roasted Garlic Aioli, but there are many others out there that I haven't tried.
- Dijon Mustard: I always have some Grey Poupon (but of course) or Maille in my refrigerator.
- Paprika: I use smoked Spanish paprika, but any good paprika will work.
- Chives for garnish: I like the hint of onion and color the chives add to the garlicky aioli, but they're not essential for this recipe.
How to make Instant Pot Aioli Deviled Eggs in pictures
5-5-5 Hard Boil the Eggs
Pour 1 cup of water into the pot, then pressure cook the eggs, in a steamer basket, for 5 minutes. Let the pressure come down naturally for 5 minutes, then quick release the remaining pressure. Transfer the eggs to a bowl full of ice and cold water, and let them cool for 5 minutes.
Separate the eggs and mash the filling
Peel the hard-boiled eggs, slice them in half lengthwise, and put the yolks in a bowl. Mash the yolks with a fork until they are crumbled, then mix in the aioli, dijon mustard, paprika, salt, and pepper. Move the mashed filling into a piping bag. Snip the end off the piping bag and pipe the filling into the halved eggs. Sprinkle each egg with more paprika and some minced chives.
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Instant Pot Aioli Deviled Eggs
- Total Time: 35 minutes
- Yield: 12 deviled egg halves 1x
Description
Love garlic? Instant Pot Aioli Deviled Eggs upgrade a classic with garlic aioli and smoked paprika.
Ingredients
- 6 large eggs
- ½ teaspoon smoked paprika (or regular paprika)
- â…› teaspoon fine sea salt (a pinch of salt)
- â…› teaspoon fresh ground black pepper (a pinch of black pepper)
- ¼ cup Garlic Aioli
- 1 tablespoon Dijon mustard
Garnish
- Minced fresh chives for garnish
- More smoked paprika for garnish
Instructions
- Hard boil the eggs (Instant Pot 5-5-5 eggs): Pour 1 cup of water into an Instant Pot or other pressure cooker. Put a vegetable steaming basket in the pot and set 6 large eggs in it. Lock the lid and pressure cook on high pressure for 5 minutes (use Manual or Pressure Cook mode in an Instant Pot). Once the pressure cooking time is over, let the pressure come down naturally for 5 minutes to finish cooking, then quick release any remaining pressure. Immediately move the eggs to an ice water bath to chill down for at least 5 minutes. (Detailed instructions here: Instant Pot Hard Boiled Eggs).
- Separate the yolks and mash the filling: Peel the hard-boiled eggs. Slice the peeled eggs in half lengthwise, and gently remove the yolks to a medium bowl. (Set the whites aside on a plate, cut side up.) Break up the yolks with a fork until they are crumbled. Sprinkle the crumbled yolks with the smoked paprika, pinch of salt, and pinch of pepper, then add the aioli and dijon mustard to the bowl. Stir and mash with a fork until completely combined and most of the egg lumps are gone. At this point, the egg halves and filling can be covered and refrigerated separately for up to a day.
- Pipe the filling into the eggs, garnish, and serve: Drop a piping tip into a disposable piping bag, then scoop the filling into the bag, twist the top closed, and squeeze the filling down to the tip. When you're ready to fill the eggs, snip off the bag's tip to create a hole. Pipe the filling generously into each egg white half. (Any leftover filling is a chef's treat.) Top each egg with a sprinkle of smoked paprika and fresh chives. Serve and enjoy!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 egg half
- Calories: 52
- Sugar: 0.1 g
- Sodium: 114.3 mg
- Fat: 3.9 g
- Carbohydrates: 0.6 g
- Fiber: 0 g
- Protein: 3.2 g
- Cholesterol: 96.3 mg
Tips and Tricks
- The key to Instant Pot eggs is the 5-5-5 timing. Five minutes at high pressure, five minutes of natural pressure release before quick releasing any remaining pressure, and five minutes (at least) in an ice bath. Perfect eggs every time.
- The tricky part of this recipe is cleanly slicing the eggs in half. I bought an egg slicer that has a single wire, which makes this easy. Before that, I used a sharp, thin paring knife, wiping it clean whenever the egg started sticking to it.
- The final trick is piping the filling. I used to use zip-top plastic bags as my pastry bag, but modern bags with a stay-open style bottom don't work - you need a sharp corner, not a fold at the edges. I had to switch to disposable piping bags with a 2A size piping tip. (2A is a large round hole - all the fancy tips get clogged by the thick egg filling).
Frequently Asked Questions
Why use the pressure cooker to hard-boil eggs?
Because it's quick, reliable, and makes eggs easy to peel. I use the 5-5-5 method: 5 minutes at high pressure, 5 minutes natural release, and 5 minutes in an ice bath or under cold running water to stop the eggs from overcooking. For more details, see my Instant Pot Hard Boiled Eggs recipe.
How long do deviled eggs last?
Deviled eggs are good for 3 to 4 days in the refrigerator. If you leave the eggs whole and unpeeled, they will last up to 7 days in the refrigerator.
Making deviled eggs ahead of time
I always make deviled eggs ahead of time if I'm taking them to a party or potluck. I slice the eggs, make the filling, and store them separately. The sliced eggs are stored in a gallon zip-top bag, with a paper towel beneath them to absorb excess liquid. The filling I store in the piping bag, with the back end tied shut. (Don't forget to add the piping tip to the bag before adding the filling. Not that' I've ever done that, no sir, not me.) The prepared ingredients will keep in the refrigerator for 3 to 4 days. Then, when it's time to serve, I snip the corner off the filling bag and start making the deviled eggs.
Scaling: Can I double this recipe? What about cutting it in half?
Yes, this recipe scales up or down easily - the cooking time is the same, no matter how many eggs you make. As I said above, I always hard-boil a dozen eggs, then make two different types of deviled eggs. (You can see my entire list of deviled egg recipes here.)
Can I make this without an Instant Pot?
Absolutely. Hard-boil the eggs on the stovetop: steam the eggs for 12 minutes, then put them in an ice bath and continue with the recipe as written.
Related Posts
As I said above, I've got a lot of deviled egg variations you can try on my blog. A few I haven't mentioned yet are Instant Pot Buffalo Deviled Eggs, Instant Pot Pesto Deviled Eggs, and Instant Pot Sun-Dried Tomato Deviled Eggs. For even more ideas, check out my Instant Pot Deviled Eggs Recipes list.
If you're looking for something else entirely, here is my index of Instant Pot and Pressure Cooker Recipes.
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