Name: Instant Pot Christmas Deviled Eggs Recipe
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: American
Ingredients: 6 large eggs; 1 cup water; 1/3 cup mayonnaise; 1 tsp dijon mustard; 1 tbsp dill pickle, minced; 1 tbsp red onion, diced; 1/4 tsp pepper; 1/4 tsp salt; 1/4 tsp paprika; parsley stems; pomegranate seeds

There’s something about the classic deviled egg that’s just comforting—and when you turn it into a festive treat with my Instant Pot Christmas Deviled Eggs Recipe, it’s like giving your holiday spread a bright, fresh twist. These eggs come out perfectly cooked every time and finished with a pop of color that’s sure to wow your guests.

A white plate holds ten deviled egg halves arranged in a loose circular pattern on a white marbled surface. Each egg half shows a smooth, bright white egg white base filled with a creamy, pale yellow yolk mixture swirled with a textured, piped design. On top of each filling, there are three glossy deep red pomegranate seeds and a small fresh green parsley leaf, adding a pop of color and freshness. The lighting is bright, making the yellows, reds, and greens stand out against the clean white plate and background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Instant Pot Christmas Deviled Eggs Recipe
Top Tip
How to Serve Instant Pot Christmas Deviled Eggs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Instant Pot Christmas Deviled Eggs Recipe

Why You'll Love This Recipe

I can’t tell you how many times I’ve ruined hard boiled eggs trying to get the timing just right—then I discovered the magic of using the Instant Pot for this Christmas deviled eggs recipe. It takes all the guesswork out and gives you consistent, tender whites with a perfectly creamy yolk filling.

Stress-Free Cooking: Pressure cooking eggs means no cracked shells or overcooked yolks—just perfect eggs every time.
Festive Presentation: The pop of pomegranate seeds and parsley on top adds a seasonal splash that makes these eggs both delicious and beautiful.
Easy Customization: You can tweak the filling with your favorite add-ins like pickles and onions to keep it flavorful yet approachable.
Quick to Make: From start to finish, these deviled eggs come together in about 30 minutes—perfect when you’re juggling holiday prep.

A white plate holds ten halves of stuffed eggs arranged loosely. Each egg is sliced in half showing a smooth, white outer layer, with a creamy pale yellow filling piped in a swirl inside the egg white. The tops of the filling are decorated with bright red pomegranate seeds and a small fresh green leaf garnish, placed at one side of the filling on each egg half. The plate is set on a round wooden surface, and the background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Instant Pot Christmas Deviled Eggs Recipe complements the others with both texture and flavor. The eggs provide the foundation for creamy, savory filling, while the mayo and mustard add that classic tangy richness. I love adding minced pickles and diced red onion—they bring a surprising but delightful crunch and brightness. Plus, the garnishes are what really make these pop on the holiday table.

Flat lay of six whole uncracked large brown eggs, a small white ceramic bowl of creamy mayonnaise, a small white ceramic bowl of bright yellow dijon mustard, a small white ceramic bowl of finely minced dill pickle, a small white ceramic bowl of diced vivid red onion, a small white ceramic bowl of ground black pepper, a small white ceramic bowl of fine sea salt, a small white ceramic bowl of deep red paprika powder, fresh green parsley sprigs, and a small white ceramic bowl of glossy ruby red pomegranate seeds, all neatly arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Eggs: Fresh but not too fresh eggs work best for peeling after pressure cooking.
Water: Needed for the Instant Pot steam pressure to cook the eggs properly.
Mayonnaise: Adds creaminess and helps bind the yolk mixture.
Dijon Mustard: Gives a subtle yet tangy depth to the filling.
Dill Pickle: Minced for a crunchy, flavor-packed contrast in every bite.
Red Onion: Diced finely to add a slight bite without overpowering the mixture.
Pepper and Salt: Basic seasoning to enhance all the flavors.
Paprika: Sprinkled on top to add color and a mild smoky note.
Parsley: Fresh sprigs make for a pretty, herbal garnish.
Pomegranate Seeds: Bright, juicy bursts that add sparkle and a tiny crunch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love about deviled eggs is how easy they are to make your own. This Instant Pot Christmas Deviled Eggs Recipe is a fantastic base, but you can mix in extra flavors or swap out ingredients to suit your crowd—trust me, once you master the basics, the creativity truly flows.

Variation: I often add a pinch of smoked paprika into the filling itself for a subtle smoky flavor that pairs beautifully with the traditional tang.
Dietary options: You can swap out mayo for Greek yogurt if you want to lighten it up or go keto friendly by adding some finely chopped bacon bits for extra flavor and texture.
Seasonal twist: Near winter holidays, I love sprinkling pomegranate seeds on top, but you can also use fresh cranberries or even diced bell peppers for different colors.

Step-by-Step: How I Make Instant Pot Christmas Deviled Eggs Recipe

Step 1: Pressure Cook the Eggs Perfectly

Start by placing the steamer basket inside your Instant Pot and carefully arranging the eggs in a single layer—don’t overcrowd them. Pour in one cup of water, then seal the lid. Set the pressure cooker to HIGH for 5 minutes. Once it’s done, let the steam naturally release for about 5-7 minutes before carefully removing the lid. Transfer the eggs immediately into an ice bath—this icy plunge stops the cooking and makes peeling a breeze while keeping the whites tender. Pro tip: Use tongs to remove the eggs from the pot so you don’t burn your fingers!

Step 2: Prepare the Filling with Love

After peeling, slice your eggs in half lengthwise and gently scoop out the yolks into a bowl. Mash those yolks with a fork until they resemble tiny pebbles before adding mayonnaise little by little. This step is key—I like to add mayo gradually until the texture is creamy but still holds a little shape. Next, stir in the Dijon mustard, minced dill pickles, diced red onions, salt, pepper, and that subtle hint of paprika. Mix until everything is evenly combined and lovely.

Step 3: Assemble & Garnish for Holiday Cheer

Place the halved egg whites on a serving platter—the shells of your deviled eggs! Spoon or pipe the yolk mixture into each white cavity. If you want a little flair, I highly recommend piping—it’s easier than you think and makes a pretty presentation. Lastly, top each egg with a small sprig of fresh parsley and 2-3 pomegranate seeds for that unmistakable Christmas pop. Serve them right away or chill them until you’re ready to impress your guests.

Top Tip

When I first made deviled eggs in the Instant Pot, I learned a few valuable tricks that make all the difference, especially around the holidays when nerves are high and you want every dish to be a success. Here’s my go-to advice for perfect results and stress-free cooking:

Correct Cooking Time: Five minutes on high pressure with a natural release is your sweet spot—any shorter and yolks may be underdone; longer and they get rubbery.
Chill Immediately: Don’t skip the ice bath; it stops cooking instantly and makes peeling effortless.
Mayonnaise Consistency: Add mayo slowly, stirring as you go, so your filling doesn’t become too runny.
Piping vs. Spoon: Use a piping bag or a zip-top bag with a corner cut off for neat presentation—way easier than trying to spoon it messily!

How to Serve Instant Pot Christmas Deviled Eggs Recipe

Instant Pot Deviled Eggs - Serving Suggestion

Garnishes

I personally love the vibrancy that parsley and pomegranate seeds bring to these deviled eggs. The parsley adds just the right herbal freshness, while the pomegranate seeds give a burst of juicy sweetness and gorgeous red color—perfect for holiday tables. Sometimes I swap the parsley for fresh dill or a tiny chive stalk when I want to mix it up.

Side Dishes

These deviled eggs go wonderfully alongside other classic holiday finger foods like spiced nuts, cheese platters, and cranberry sauce. For a heartier spread, I often serve them with warm cranberry-orange glazed ham or a festive green salad with toasted pecans and dried cranberries.

Creative Ways to Present

One idea I adore is laying the eggs out on a bed of mixed greens or kale with scattered pomegranate seeds around for extra sparkle. For a true centerpiece, try arranging deviled eggs on a festive platter shaped like a wreath, complete with edible herb sprigs and red pepper rings to amplify that Christmas vibe.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and trust me, that’s rare!), store them in an airtight container in the fridge. I like to keep the filling and whites separate if possible to maintain the best texture, but stored assembled works too—just cover tightly and consume within 2 days for freshness.

Freezing

I don’t recommend freezing deviled eggs. The texture of the egg whites and filling can become watery and mushy once thawed. It’s best to enjoy them fresh or refrigerated within a couple of days.

Reheating

Deviled eggs are really best served cold or at room temperature. If you want, take them out of the fridge about 15 minutes before serving to take the chill off—they taste better that way, and the flavors shine through more clearly.

Frequently Asked Questions:

Can I cook frozen eggs in the Instant Pot for this recipe?

Yes, you can, but it's best to use fresh eggs at room temperature to ensure even cooking. Frozen eggs might crack or cook unevenly in the Instant Pot, so plan ahead by thawing them before pressure cooking.

How do I peel the eggs easily after Instant Pot cooking?

The ice bath immediately after cooking shocks the eggs to stop the cooking process and makes peeling easier. Gently crack the eggs all over on a hard surface, then peel under running water for smooth removal of the shell. Using slightly older eggs also helps.

Can I prepare deviled eggs a day ahead?

Absolutely! You can assemble your Instant Pot Christmas Deviled Eggs up to a day in advance, but I recommend waiting to add the pomegranate seeds and parsley until just before serving to keep them fresh and vibrant.

What can I substitute for mayonnaise in this recipe?

If you prefer a lighter or dairy-based option, Greek yogurt works well as a mayo substitute. It adds creaminess with a slight tang, but keep in mind the flavor will be different. Some also like to mix half mayo and half yogurt to balance taste and texture.

Final Thoughts

This Instant Pot Christmas Deviled Eggs Recipe has definitely become a holiday favorite in my family. It’s quick to prepare, effortlessly festive, and the flavors just sing together beautifully. Whether you’re a seasoned cook or making deviled eggs for the first time, this method is foolproof and sure to make you look like a kitchen hero at your next celebration. Give it a try and watch those smiles light up around the table!