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close up of instant pot deviled eggs with relish

Instant Pot Deviled Eggs with Relish

Servings: 121
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Course: Side Dish
Cuisine: American
Servings: 12 eggs
Calories: 65.1kcal



  • 6 eggs
  • ¼ cup mayonnaise light
  • 1 teaspoon yellow mustard
  • 1-2 tbsp of sweet relish
  • Salt and pepper to taste
  • A dash of Texas Pete more if you like spicy
  • Paprika for garnish
  • 1 cup of water


  • Place eggs in the Instant Pot. You can put them in directly, use the trivet, or this great egg rack.
  • Pour in 1 cup of water.
  • Place lid on Instant Pot and turn valve to the sealing position.
  • Set manual pressure to 5 minutes.
  • Allow the IP to naturally release for 5 minutes.
  • Place in an ice bath for 5 minutes. (This is the trick my mom taught me to make sure the shells come off easy)
  • Peel eggs.
  • Sliced boiled eggs longways.
  • Mix all other ingredients except for paprika
  • Spoon or pipe mixture into egg halves.
  • Top with paprika and serve!
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Weight Watchers Points 1 point per deviled egg on Blue and Purple WW plans; 2 points per egg on the Green plan


Serving: 1egg | Calories: 65.1kcal | Carbohydrates: 0.65g | Protein: 2.83g | Fat: 5.61g | Saturated Fat: 1.24g | Cholesterol: 83.8mg | Sodium: 76.73mg | Potassium: 30.36mg | Sugar: 0.54g | Vitamin A: 134.03IU | Calcium: 12.32mg | Iron: 0.39mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently.