Instant Pot Halloween Deviled Eggs

Name: Instant Pot Halloween Deviled Eggs
Prep time: 18 min
Cook time: 9 min
Total time: 27 min
Yield: 4 servings
Ingredients: 8 large eggs; 1 ripe avocado; 2 tbsp mayonnaise; 1 tsp Dijon mustard; 1/2 tsp garlic powder; Salt to taste; Black pepper to taste; Paprika for garnish; Sunflower seeds instead of olives for spider bodies and legs

By Emma

Certified Culinary Professional

Published on 04 February 2026 • Recipe tested & approved

Hard boil eggs in the Instant Pot with a quick-release steam method so shells peel easily. Swap in sunflower seeds for olives to add crunch and a twist to classic deviled egg spiders. Mixing avocado with yolks adds creaminess but watch texture—avocado can turn mushy fast. Paprika dusted on top makes smoky color pop. Use visual cues to time cooking and cooling; listen for steam hissing during release. Great snack for spooky season or anytime if you love smooth with crunchy. Adjust salt to taste; too much dulls avocado’s freshness. Perfect for those needing nut-free but with a fun twist. Leftover eggs keep well; cover tightly or risk fridge smells. Always test yolks first—overcooked yolks turn chalky and dry; undercooked are squishy. Balance is key.

Prep: 18 min

Cook: 9 min

Total: 27 min

Servings: 4 servings

#Halloween #Instant Pot #snacks #avocado #deviled eggs #holiday food

Eggs? Basic ingredients but tricky if you don’t get yolks right. I’ve tried boiling in water, steaming, baking, but Instant Pot changed the game—steam pressure cooks perfectly every time, no gray ring, no rubber texture. Avocado’s my wild card here, creams up traditional mayo mix, but it’s gotta be ripe, not mushy. If too green, sourness kills the harmony. Sunflower seeds instead of olives to avoid allergy drama but keeps that crunchy visual spider vibe. I like my spicy paprika dust bright and sharp—don’t skimp. Looks ominous, tastes fresh. Instant bites that vanish in minutes at my gatherings. No fuss, no fail. Timing’s flexible if you watch for steam, then chill. Once you get the peel and fill right, nothing to worry. Experience speaks.

Ingredients

8 large eggs
1 ripe avocado
2 tbsp mayonnaise
1 tsp Dijon mustard
1/2 tsp garlic powder
Salt to taste
Black pepper to taste
Paprika for garnish
Sunflower seeds instead of olives for spider bodies and legs

About the ingredients

Egg size matters; large eggs work best to fill without cracking whites. Ripe avocado is king—too hard, mix won’t blend, too soft, fills get too loose. Mayonnaise can be replaced with Greek yogurt or vegan aioli for a tang or healthier cut. Mustard adds zip but is optional if kids eat. Garlic powder is a cheat to fresh minced garlic—use fresh if you want stronger punch but it might add moisture, messing texture balance. Salt quantity changes with avocado ripeness; taste test before mixing fully. Sunflower seeds give crunch and safe nut alternative; olives bring salty bite but allergies demand swaps. Paprika smoked or sweet changes aroma—smoked beats with backdrop of rich yolk. Water in Instant Pot ensures steam; no water, no cook. Cooling ice bath mandatory or shells stick to whites. Peeling under running water saves frustration, shells peel clean in big pieces. Plan ahead—eggs chill minimum 10 minutes before unraveling.

Method

Hard Boil Eggs

Place eggs on the Instant Pot trivet with 1 cup water under. Seal lid, set manual or pressure cook on high for 9 minutes. Listen for steady steam when pressure builds; that’s when timer starts counting.
Once done, quick-release steam immediately by turning valve carefully; expect a sharp hiss and slight fog. This stops cooking abruptly so yolks stay tender, not chalky.
Transfer eggs to ice water bath for at least 5 min. Chill signals eggs ready for peeling. Shake gently to crack shells all over then peel under running water; shells should come off in big chunks, no little bits sticking.

Yolk Mixture

Halve each egg lengthwise; remove yolks into a medium bowl. Smash yolks with ripe avocado until mostly smooth but a few small lumps for texture. Mixed mayonnaise, Dijon, garlic powder, salt, and pepper in—taste as you go. Adjust salt because avocado can mute flavors.

Assemble

Spoon yolk mixture evenly into the egg whites’ hollows. Press down to fill generously; the creamy mix should bullet out slightly for body shape.
Instead of olives, use sunflower seeds cut in halves for spider bodies. For legs, slice other halves into thin strips. Arrange on top to mimic spider legs radiating outward.
Dust finished eggs lightly with paprika. The smoky red adds a subtle heat and vibrant color contrast against the greenish yolk filling.
Serve chilled or cover tightly and refrigerate up to 2 days. Left overs may get soggy if filling too moist—dry with paper towel if so before storing.

Cooking tips

Getting yolks out clean first time saves filling hassle—poke with spoon edge gently, not too hard or egg white breaks. Smash yolks with avocado enough to combine but not too fine, small lumps keep mouthfeel interesting. Adding mayo or its substitute last avoids watery mix. Salt mid-step; seasoning enhances development. Scoop filling with spoon or piping bag for neatness, fingers ruin shape. Using sunflower seeds is novel—cut halves for bodies, slivers for legs makes spider realistic yet crunchy. Paprika sprinkle must be final touch or moisture dulls powder. Chilling afterward firms mixture making slices clean. Don’t skip ice bath after pressure cook; eggs overcook quickly after release, ice water locks texture. When peeling compromised eggs, peel bits stuck? Use spoon edge and water flicks to remove stubborn shell. Watch aroma of cooked eggs—should be faint, no sulfur smell signaling overcooked yolks. Pay attention to steam whistle during release; quick release stops carryover heat cooking, critical step to avoid dry yolks.

Chef's notes

💡 Quick-release steam right after cook stops. Listen for sharp hiss; stops carryover heat so yolks avoid chalkiness. Timing’s visual too—steam stops, lid unlocks only then.
💡 Halve avocado ripeness check; too soft equals watery yolk mix. Smash yolk and avocado but keep lumps intact for texture contrast. Over-smooth leads to mush that doesn’t hold shape.
💡 Sunflower seeds cut in halves for bodies. Use slivers for legs. Arrange fast to keep seeds from soggy yolk mix. Olives bring salt and softness but can mess allergy plans.
💡 Peel under running water bath. Shells lift in big chunks not fiddly bits. Chilling in ice bath minimum 5 min locks whites firm and cool for easy peel. No cold bath equals stuck skin.
💡 Mix mayo, mustard, garlic powder last so salt seasons avocado-yolk mix better. Too early salt dulls freshness. Paprika sprinkle final step—wet yolks dull dry red powder. Keep dry to pop color.

Common questions

How long to pressure cook eggs?

9 minutes high pressure usually hits steady steam fast. Timing shifts if eggs cold or Instant Pot different. Listen for steady steam sound—start timer then. Avoid overcooked chalky yolks.

Can I swap avocado for something else?

Mayonnaise alone works but less creamy. Greek yogurt or vegan aioli adds tang but watch moisture. Avocado offers creaminess and cool green color dimension that others lack.

Why do yolks turn chalky sometimes?

Overcooked from extra heat after pressure ends. Quick steam release helps; no lingering heat. Cool immediately in ice bath stops cooking. If peel’s stuck, likely yolks dry and overdone.

How best to store leftovers?

Refrigerate up to 2 days. Cover tight or smell migrates. If filling moist, pat lightly with paper towel before storing to avoid sogginess. Raise humidity briefly or dry surface prevents spoil.