Instant Pot Horseradish Deviled Eggs. Deviled eggs with a kick, ready in about an hour thanks to the Instant Pot 5-5-5 hard-boiled egg method.
I love horseradish, so when a reader asked me about horseradish deviled eggs, my ears perked up. Deviled eggs AND horseradish? Why didn't anyone ever tell me about those?
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Never mind that my favorite deviled eggs recipe is essentially the Japanese version horseradish deviled eggs. Pay no attention to the man behind the curtain! (Waves hands in a magician's flourish…not working? Oh, well.)
Deviled eggs are simple with an Instant Pot. I use the 5-5-5 method to hard boil the eggs (5 minutes high pressure, 5 minutes natural release, 5 minutes in an ice bath to cool down). Well…5-5-5(or more) technique, in this case. I let the eggs cool down longer. I want them extra chilled, because cold eggs are firmer and easier to work with.
Want some deviled eggs with extra kick for your party? Try these horseradish deviled eggs.
🥫Ingredients
- Eggs
- Prepared Horseradish
- Dijon Mustard
- Mayonnaise
- Paprika
- Dill Sprigs
See recipe card for quantities.
🥘 Substitutions
The only trick to this recipe is finding prepared horseradish. You want the grated horseradish version from your grocery store's refrigerated deli section, not smooth, shelf stable horseradish sauce found in the condiments aisle. Prepared horseradish has the kick of a mule; horseradish sauce is kinda wimpy.
If you don't have Dijon mustard, cheap yellow mustard works fine.
The paprika adds a little color, but not a whole lot of flavor. For some extra finesse, use Spanish smoked paprika.
My brother-in-law is the deviled egg whisperer in our family, and he recommends Miracle Whip instead of mayonnaise. I never have it on hand, so I use mayonnaise, and these eggs taste great to me. But, if you have Miracle Whip on hand, don't be afraid to use it.
The dill sprigs are a nice garnish, but not necessary. Skip them if you want.
🛠 Equipment
A 6-quart pressure cooker. And, because we're using the pressure cooker as a pressure steamer to cook the eggs, a steamer basket to hold the eggs above the water.
A quart sized zip-top bag to use as a piping bag, and a pair of scissors to snip off the tip of the bag.
📏Scaling
This recipe can be doubled or halved. Keep the 1 cup of water in the pressure cooker the same, and double or halve the rest of the ingredients. When I'm making deviled eggs for a potluck or party, I always double the eggs in the cooker, so I can make two different types. I have gone as high as an 18-pack of eggs in my 6-quart pressure cooker.
💡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 use a sharp, thin paring knife. I clean it after every egg by dunking it in a glass of warm water and then wiping it clean with a paper towel. The other key is to be decisive - make one clean, continuous slice through the egg. He who hesitates is lost…or at least has eggs with zig-zag edges.
- The final trick is using a zip-top bag as a pastry bag. It gives you a lot of control when piping the mashed egg filling into the eggs. A cheap plastic bag with one corner snipped off stands in for the pastry bags used to make fancy frosting decorations on cakes. Or, in this case, fancy towers of egg filling.
Instant Pot Horseradish Deviled Eggs
- Total Time: 50 minutes
- Yield: A dozen deviled eggs
Description
Instant Pot Horseradish Deviled Eggs. Deviled eggs with a kick, ready in about an hour thanks to the Instant Pot 5-5-5 hard-boiled egg method.
Ingredients
- 6 large eggs
- ⅛ teaspoon fine sea salt (a pinch)
- 2 tablespoons Prepared Horseradish (or more to taste)
- 1 teaspoon dijon mustard
- 4 tablespoons mayonnaise
Garnish (optional)
- Paprika (preferably smoked Spanish paprika)
- Dill sprigs (stems removed)
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 the basket. Lock the lid and pressure cook on high pressure for 5 minutes ("Manual" or Pressure Cook mode on the 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 bowl. (Set the whites aside on a plate, cut side up.) Break up the yolks with a fork until they are crumbled, then sprinkle with the pinch of salt. Add the prepared horseradish, dijon mustard, and mayonnaise to the bowl. Stir and mash with the fork until completely combined and most of the lumps of egg are gone. At this point, the egg halves and filling can be covered and refrigerated for up to a day.
- Pipe the filling into the eggs, garnish, and serve: Scoop the filling into a quart-sized zip-top bag and squeeze the filling down into one corner. Twist from the top of the bag to force all the filling down, then snip off ¼ inch of that corner of the bag. Put the point of the bag into one of the egg holes and squeeze from the top to pipe the filling out until the hole in the egg is heaping and full. Repeat until all the egg halves are filled. (Any leftover filling is a chef's treat.) Sprinkle the eggs with paprika, and top each with a piece of dill frond. Serve and enjoy!
Notes
Too much kick? Cut the horseradish back to 1 tablespoon. Not enough kick? Keep adding horseradish to taste (I go until my nose hairs stand up straight).
This recipe doubles easily - I hard boil a dozen eggs almost every time. But, instead of doubling, I make two different recipes, to add some deviled egg variety.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizers and Drinks
- Method: Pressure Cooker
- Cuisine: American
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Nutrition
- Serving Size: 1 deviled egg
- Calories: 56
- Sugar: 0.3 g
- Sodium: 121.1 mg
- Fat: 4.4 g
- Carbohydrates: 0.5 g
- Protein: 3.2 g
- Cholesterol: 94.7 mg
☃️ Storage
Once you have halved the eggs and mashed the filling, you can store them, covered and refrigerated, for up to a day. This is how I take them to a party - I put the eggs in a single layer in a gallon zip-top bag, and the filling in its own quart zip-top bag. Then, I keep everything chilled until it is time to serve, and pipe the filling into the eggs at the party.
Deviled eggs will last for up to 4 days in the refrigerator, [according to the USDA]. Yolks don't freeze well, so eat those eggs. (This is not a problem in my house.)
🤝 Related Posts
Instant Pot Hard-Boiled Eggs, or Is the 5-5-5 Method a Myth?
Instant Pot Wasabi Deviled Eggs
Instant Pot Bacon Deviled Eggs
Instant Pot Deviled Eggs
My other Instant Pot and Pressure Cooker Recipes
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Jim E says
I can't wait to try these, I've loved all your other deviled egg recipes.
Mike Vrobel says
Try them - you'll love the extra horseradish bite!