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+ servings
six completed instant pot deviled eggs on a wooden serving board

Instant Pot Deviled Eggs

Sour Cream and Onion Instant Pot Deviled Eggs are a low carb version of everyone's favorite potato chip!
Course Appetizer, Side Dish, Snack
Cuisine American, Western
Prep Time 15 minutes
Cook Time 5 minutes
Servings 18
Calories 37kcal


  • ½ cup (118ml) water
  • 1 teaspoon vinegar
  • 9 whole large eggs
  • 3-4 tablespoons sour cream
  • 2 teaspoons mayonnaise
  • 2 tablespoons finely chopped chives plus more for garnish
  • ½ teaspoon onion powder
  • salt and pepper to taste
  • 1 teaspoon Everything Bagel seasoning


  • Pour water and vinegar in the Instant Pot insert. Next, place eggs into an egg steamer basket and place the basket inside the insert.
  • Close lid, lock and turn the valve to the sealing position. Press manual high pressure, and set timer for 5 minutes.
  • When cook time is complete, perform a quick pressure release. Then carefully remove the egg steamer basket, and transfer the eggs into a bowl filled with ice and water.
  • After 2 minutes, remove the eggs from the ice bath, then gently roll and peel each one.
  • Cut each of the eggs in half, scoop out the yolk and place in a small bowl. Set the egg white halves aside.
  • Add the remaining ingredients to the bowl with the yolks and mix to combine.
  • Then, pace the egg yolk mixture into a plastic bag and seal. Cut off one corner, and gently pipe the mixture into the cavity of each egg white.
  • Top your Instant Pot Deviled Eggs with chopped chives, sprinkle with Everything Bagel seasoning, and then serve immediately.


  • There are 0 (yeap, zero!) BluePlan SmartPoints in one serving of Instant Pot Deviled Eggs.


Calories: 37kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 37mg | Potassium: 33mg | Sugar: 1g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg