Instant Pot Deviled Eggs with Sour Cream : Creamier, Easier, Crowd-Favorite
Deviled eggs just got an upgrade! These Instant Pot Deviled Eggs with Sour Cream are ultra-smooth, tangy, and totally addicting. Cooking the eggs in the Instant Pot makes peeling a breeze, while sour cream adds a rich, creamy texture that mayo alone can’t match. Perfect for parties, potlucks, or snack boards—these are the deviled eggs everyone will ask about.
- Total Time: 25 mins
Ingredients
6 large eggs
3 tbsp sour cream
1 tbsp mayonnaise
1 tsp Dijon mustard
1/8 tsp garlic powder
Salt & pepper to taste
Paprika, for garnish
Optional: chopped chives or dill
Instructions
Cook Eggs: Place eggs on a trivet in the Instant Pot with 1 cup water. Cook on high pressure for 5 minutes. Let naturally release for 5 minutes, then quick release and place eggs in ice water for 5 minutes.
Peel & Halve: Peel eggs and slice in half lengthwise. Remove yolks and place in a bowl.
Make Filling: Mash yolks with sour cream, mayo, mustard, garlic powder, salt, and pepper until smooth.
Fill Eggs: Spoon or pipe filling back into egg whites.
Garnish: Sprinkle with paprika and add optional herbs if desired.
Nutrition
- Calories: 60
- Fat: 5g
- Protein: 3g