Easy deviled eggs are the classic party bite, made simpler and creamier than you remember. Instant Pot eggs peel perfectly, then fill with a whipped mixture of yolks, sour cream, butter, Dijon, and lemon juice, piped in pretty rosettes. 17.4g protein per serving and just 1.8g net carbs.
Easy Deviled Eggs
(Total Time: 30 MIN| Serves: 4)
Ingredients:
12 eggs
¼ cup sour cream
2 tbsp (30 ml) butter
2 tbsp (30 ml) parsley, finely chopped
1 tbsp (15 ml) Dijon mustard
2 tsp (10 ml) lemon juice
Spices:
1 tsp (5 ml) sea salt
Directions:
- Plug in your Instant Pot and pour in 1 cup (240 ml) of water. Set the steaming insert and gently place egg in it. Securely close the lid and set the steam release handle to SEALING position. Press the MANUAL button and set the timer to 7 minutes.
- Now prepare the deviled eggs stuffing. In a medium-sized bowl, combine sour cream, butter, cilantro, Dijon, and lime juice. Season with salt and mix well using a hand mixer. You want to get a nice and creamy mixture.
- When you hear the end signal, set the steam valve to VENTING position to perform a quick pressure release. Open the lid and gently remove the eggs. Chill for a while.
- Meanwhile, prepare the ice bath. Take a large bowl and pour in 4 cups (960 ml) of ice cold water. Optionally, add 2 cups (480 ml) of ice cubes to speed up the cooling process. Place eggs in it and cool them completely. This will stop the cooking process and prevent the eggs of being overcooked.
- Gently peel the eggs and slice them in half, lengthwise. Remove the yolks and place them in the cream mixture. Stir well to combine avoiding any large pieces. Place the cream mixture in a large piping pastry bag with a star tip. Pipe about 1 tbsp (15 ml) of the mixture at the center of each egg and transfer to a serving plate.
Per Serving(Calories 274 | Total Fats 22.1g | Net Carbs: 1.8g | Protein 17.4g |Fiber: 0.2g)
Pro Tips
- Pressure-cook the eggs 7 minutes and plunge them straight into an ice bath — that's the no-fail peel every deviled egg recipe needs.
- Whip the filling with a hand mixer until genuinely creamy and smooth; lumpy yolks never pipe cleanly through a star tip.
- Mix the yolks into the cream mixture while avoiding large pieces — mash them first if needed for a silky filling.
- Pipe about a tablespoon of filling into each egg half with a star tip for that classic bakery look, and serve chilled.
Frequently Asked Questions
How do I get easy-to-peel eggs?
The Instant Pot's steam does the work — 7 minutes on Manual, a quick release, then an ice bath. Shells slip off in one piece.
Are deviled eggs keto?
Yes — 1.8g net carbs and 17.4g protein per serving, with the egg yolks, butter, and sour cream supplying satisfying fat.
Can I make them ahead?
Absolutely — refrigerate the filled eggs up to 2 days ahead. Add a final sprinkle of fresh parsley just before serving.
How many does this make?
A dozen eggs makes 24 deviled halves — the recipe serves 4 as a generous appetizer portion.
Recipe Card
Ingredients
Method
- Plug in your Instant Pot and pour in 1 cup of water.
- Set the steaming insert and gently place egg in it. Securely close the lid and set the steam release handle to SEALING position. Press the MANUAL button and set the timer to 7 minutes.
- Now prepare the deviled eggs stuffing.
- In a medium-sized bowl, combine sour cream, butter, cilantro, Dijon, and lime juice.
- Season with salt and mix well using a hand mixer. You want to get a nice and creamy mixture.
- When you hear the end signal, set the steam valve to VENTING position to perform a quick pressure release. Open the lid and gently remove the eggs.
- Chill for a while.
- Meanwhile, prepare the ice bath. Take a large bowl and pour in 4 cups of ice cold water. Optionally, add 2 cups of ice cubes to speed up the cooling process.
- Place eggs in it and cool them completely. This will stop the cooking process and prevent the eggs of being overcooked.
- Gently peel the eggs and slice them in half, lengthwise.
- Remove the yolks and place them in the cream mixture.
- Stir well to combine avoiding any large pieces.
- Place the cream mixture in a large piping pastry bag with a star tip. Pipe about 1 tbsp of the mixture at the center of each egg and transfer to a serving plate. Per Serving(Calories 274 | Total Fats 22.1g | Net Carbs: 1.8g | Protein 17.4g |Fiber: 0.2g)
