Creamy Instant Pot Deviled Egg Salad Recipe

Deviled eggs are one of those irresistible snacks I never pass up. They make a charming appetizer and are always a crowd-pleaser. If you love the flavor of deviled eggs but want an easier, faster version without all the piping and yolk-scooping, this Instant Pot Deviled Egg Salad is for you. It captures that classic deviled flavor with far less fuss—hard-boiled eggs cooked in the Instant Pot, mashed with creamy dressing and seasonings into a spreadable, tasty salad.

Watch The Video!

For a visual walkthrough, watch the video demonstration to see the full process from pressure cooking to serving. The visuals make peeling and mashing steps especially clear.

Pressure Cook The Eggs

Pouring water in Instant Pot — Add 1 cup of water to the Instant Pot.

Adding silicone sling to pot with water — Place a trivet or a silicone sling in the pot to lift the eggs above the water.

Laying 8 eggs on sling in pot — Gently lay the eggs on the sling. Secure the lid and pressure cook until they are hard-boiled.

To cook: add 1 cup of water to the bottom of the Instant Pot, place a trivet or sling inside, arrange the eggs on the sling, seal the lid and set to high pressure. Cook for about 6 minutes, then allow a 5-minute natural release before completing a quick release. If the lid pin drops earlier, still wait the full five minutes to ensure consistent results.

The Ice Bath

Placing pressure cooked hard-boiled eggs in ice bath — After cooking, transfer the hot eggs to an ice bath for a short cool-down.

After pressure cooking, the eggs will be hot. Transfer them carefully to an ice bath for about 90 seconds. This rapid cool-down helps stop the cooking and makes peeling easier while keeping yolks bright.

The Best Way To Peel A Hard-Boiled Egg

Taking a cooled egg from ice bath — Grab a cooled egg from the ice bath to begin peeling.

Rolling the egg on a flat surface so the shell fractures — Gently smash and roll the egg on a hard, smooth surface to fracture the shell.

Easily peeling shell off egg — When the shell is fractured like a broken mirror, it peels away easily.

Take each cooled egg, gently tap and roll it on a smooth surface until the shell is cracked all over. The shell will separate cleanly from the white, making peeling quick and frustration-free. Place the peeled eggs into a mixing bowl to prepare the salad.

Bring Out The Devil In The Egg

Peeled eggs in a mixing bowl — All peeled eggs go into a mixing bowl to be transformed into deviled egg salad.

Adding mayonnaise to bowl — Add mayonnaise for creaminess.

Adding Thousand Island dressing to bowl — Thousand Island dressing adds a touch of sweet tang.

Adding relish to bowl — Sweet relish provides texture and sweetness.

Adding smoked paprika to bowl — A sprinkle of smoked paprika lends color and subtle smoke.

Using potato masher to mash up egg salad — Mash the mixture with a potato masher or fork to your preferred texture.

To build the salad, add mayonnaise, Thousand Island dressing, Dijon mustard, sweet relish and half of the paprika to the bowl with the eggs. Optional mix-ins include cayenne, red pepper flakes, diced celery, salt and pepper—add them to taste. Use a potato masher or a fork to break up the eggs and combine everything until you reach your desired consistency. I like a slightly looser texture so the salad spreads easily on bread, but you can make it thicker by adding more eggs or reducing the mayo.

Adding more paprika to egg salad and letting rest on top — Finish with a dusting of paprika on top before chilling.

Chill Out

Covering bowl of egg salad and placing in fridge to chill — Cover and refrigerate for a few hours so the flavors meld and the salad firms up slightly.

Cover the bowl and refrigerate for two to four hours. Chilling allows the flavors to meld and gives the salad a firmer, more spreadable texture. When you’re ready to serve, give it a final stir to loosen it slightly if needed.

Mixing chilled egg salad. — Stir once more after chilling, then serve.

The Taste Test

Spooning egg salad onto English muffins — Serve on English muffins, bagels, toast, or simply enjoy it on its own.

Egg salad on English muffins and on plate with paprika sprinkled on top. — Top with extra paprika or red pepper flakes if you like a little heat.

Man holding English muffin with deviled egg salad on it — This version is perfect for breakfasts, lunches, picnics and potlucks.

Man biting into English muffin with deviled egg salad — Take a bite and enjoy the familiar deviled flavor in an easy, spreadable form.

Man smiling while holding English muffin with deviled egg salad on it. — Simple, tasty, and effortless—this Deviled Egg Salad is a keeper.

Yield: 4-6

Instant Pot Deviled Egg Salad

Deviled Egg Salad takes all the flavors of deviled eggs and turns them into a quick, spreadable salad. Using the Instant Pot to cook the eggs makes the process fast and reliable. This recipe produces a creamy, slightly tangy salad that works well on toast, bagels, English muffins or just on its own.

Prep Time
5 minutes

Cook Time
5 minutes

Additional Time
5 minutes

Total Time
15 minutes

Ingredients

8 large eggs
1/2 cup mayonnaise
1/4 cup Thousand Island dressing
1 tablespoon Dijon mustard
2 tablespoons sweet relish
1 teaspoon smoked or regular paprika, divided

Optional Mix-ins:

1/4–1 teaspoon cayenne pepper
1/4–1 teaspoon red pepper flakes
1–2 ribs celery, diced
Salt (celery salt works well), to taste
Pepper, to taste

Instructions

Add 1 cup of water to the Instant Pot and place a trivet or silicone sling inside. Arrange the eggs on the rack or sling, seal the lid and set to Pressure Cook (High) for 6 minutes. Allow a 5-minute natural release, then finish with a quick release.
Transfer the hot eggs to an ice water bath for about 90 seconds. Gently tap and roll each egg on a hard surface to fracture the shell, then peel. Place peeled eggs in a mixing bowl.
Add mayonnaise, Thousand Island dressing, Dijon mustard, sweet relish and 1/2 teaspoon paprika to the bowl. Add any optional mix-ins to taste. Mash with a potato masher or fork until you reach your preferred texture. Sprinkle remaining paprika on top, cover and chill for 2–4 hours.
Serve on English muffins, bagels, toast or enjoy on its own. Garnish with extra paprika or red pepper flakes if desired.

Jeffrey’s Tips

The finished salad should be slightly looser than a classic thick egg salad so it spreads easily. Remember it will firm up in the fridge—if you prefer a thicker result right away, use more eggs or reduce the mayo. This recipe scales easily: double or halve the ingredients and the cook time for the eggs remains the same. Store leftovers in the refrigerator for up to 5–7 days.