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A plate of horseradish deviled eggs sprinkled with paprika and topped with a sprig of dill

Instant Pot Horseradish Deviled Eggs

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5 from 2 reviews

  • Author: Mike Vrobel
  • Total Time: 50 minutes
  • Yield: A dozen deviled eggs


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.


  • 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)


  1. 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).
  2. 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.
  3. 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!


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