Instant Pot Buffalo Deviled Eggs

Instant Pot Buffalo Deviled Eggs. Deviled eggs with hot wings flavor, thanks to the 5-5-5 method of hard boiling eggs in a pressure cooker.

I wanted to bring something to our annual Browns tailgate, but I was slow to volunteer, and all the grilling options filled up. (Not that I am complaining- the breakfast burritos, chicken wings, and Italian beef sandwiches were great.) So I went with my potluck appetizer specialty, deviled eggs, thanks to the Instant Pot 5-5-5 hard boiled egg method. But how could I make them Tailgate themed?

A plate of Buffalo deviled eggs
Instant Pot Buffalo Deviled Eggs
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Some research led me to this list of deviled egg recipes. Buffalo deviled eggs, inspired by Buffalo chicken wings? Perfect for a tailgate!

While I was at it, I also made horseradish deviled eggs and wasabi deviled eggs. If I’m making eggs for a party, I’m going with 18 and making three different types of eggs.


  • Eggs
  • Franks Red Hot sauce
  • Mayonnaise
  • Crumbled blue cheese

See recipe card for quantities.

🥘 Substitutions

These eggs are a Medium-hot heat level. If you want a truly “Hot Wings” level of heat, sprinkle in ¼ teaspoon of cayenne pepper when you’re mashing the egg filling.

You can substitute any buffalo wing sauce for the Franks Red Hot sauce in the recipe, though that will cut the heat back to medium. If you want no heat, I’d suggest one of my other deviled egg recipes, because there’s no good way to get buffalo wing flavor without hot sauce.

🛠 Equipment

A 6-quart pressure cooker. And, because we’re using the pressure cooker as a pressure steamer to cook the eggs, a steamer basket to hold the eggs above the water.

A quart sized zip-top bag to use as a piping bag, and a pair of scissors to snip off the tip of the bag.


This recipe can be doubled or halved. Keep the 1 cup of water in the pressure cooker the same, and double or halve the rest of the ingredients. When I’m making deviled eggs for a potluck or party, I always double the eggs in the cooker, so I can make two different types. I have gone as high as an 18-pack of eggs in my 6-quart pressure cooker.

💡Tips and Tricks

  • The key to Instant Pot eggs is the 5-5-5 timing. Five minutes at high pressure, five minutes of natural pressure release before quick releasing any remaining pressure, and five minutes (at least) in an ice bath. Perfect eggs every time.
  • Pressure Cooker eggs are easy to peel if you don’t rush the chilling step. The colder the eggs, the easier they are to peel. Peeling under cold running water also helps, but isn’t absolutely necessary.
  • Buffalo wing flavor comes from Franks Red Hot sauce, the sauce used in the original Buffalo chicken wings. When I think “Hot Wing Sauce”, the flavor I think of is Franks. (This post is not sponsored by Franks, as much as it may sound like it.)
  • The tricky part of this recipe is cleanly slicing the eggs in half. I use a sharp, thin paring knife. I clean it after every egg by dunking it in a glass of warm water and then wiping it clean with a paper towel. The other key is to be decisive – make one clean, continuous slice through the egg. He who hesitates is lost…or at least has eggs with zig-zag edges.
  • The final trick is using a zip-top bag as a pastry bag. It gives you a lot of control when piping the mashed egg filling into the eggs. A cheap plastic bag with one corner snipped off stands in for the pastry bags used to make fancy frosting decorations on cakes. Or, in this case, fancy towers of egg filling.


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A plate of Buffalo deviled eggs

Instant Pot Buffalo Deviled Eggs

  • Author: Mike Vrobel
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 1 dozen deviled eggs 1x


Instant Pot Buffalo Deviled Eggs. Deviled eggs with hot wings flavor, thanks to the 5-5-5 method of hard boiling eggs in a pressure cooker.

  • 6 large eggs
  • 1 tablespoon Franks red hot sauce (or other buffalo chicken sauce)
  • 3 tablespoons mayonnaise
  • Crumbled blue cheese for garnish
  • More Franks Red Hot for garnish


  1. Hard boil the eggs (Instant Pot 5-5-5 eggs): Pour 1 cup of water into an Instant Pot or other pressure cooker. Put a vegetable steaming basket in the pot, and set 6 large eggs in the basket. Lock the lid and pressure cook on high pressure for 5 minutes (“Manual” or Pressure Cook mode on the Instant Pot.). Once the pressure cooking time is over, let the pressure come down naturally for 5 minutes to finish cooking, then quick release any remaining pressure. Immediately move the eggs to an ice water bath to chill down for at least 5 minutes. (Detailed instructions here: Instant Pot Hard Boiled Eggs)
  2. Separate the yolks and mash the filling: Peel the hard-boiled eggs. Slice the peeled eggs in half lengthwise, and gently remove the yolks to a bowl. (Set the whites aside on a plate, cut side up.) Break up the yolks with a fork until they are crumbled. Stir the Franks red hot into the mayonnaise until smooth, then add the hot mayo to the bowl. Stir and mash with the fork until completely combined and most of the lumps of egg are gone. (Or, if you want an ultra-smooth filling, blend with a hand mixer.)
  3. Pipe the filling into the eggs, garnish, and serve: Use a quart-sized zip-top bag as a piping bag: scoop the filling into a quart-sized zip-top bag and squeeze the filling down into one corner, then seal. Snip off ¼ inch of that corner of the bag, then squeeze the bag from the top to pipe out the filling. Pipe the filling into the holes in the egg halves. Top each egg with a crumble of blue cheese, and a dot of Franks Red Hot sauce. Serve and enjoy!
  • Category: Appetizers
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot Buffalo Deviled Eggs, Pressure Cooker Buffalo Deviled Eggs

☃️ Storage

Once you have halved the eggs and mashed the filling, you can store them, covered and refrigerated, for up to a day. This is how I take them to a party – I put the eggs in a single layer in a gallon zip-top bag, and the filling in its own quart zip-top bag. Then, I keep everything chilled until it is time to serve, and pipe the filling into the eggs at the party.

Deviled eggs will last for up to 4 days in the refrigerator, according to the USDA. Yolks don’t freeze well, so eat those eggs. (This is not a problem in my house.)

Instant Pot Deviled Eggs
Instant Pot Sun-Dried Tomato Deviled Eggs
Instant Pot Guacamole Deviled Eggs
Instant Pot Hard-Boiled Eggs, or Is the 5-5-5 Method a Myth?
My other Instant Pot and Pressure Cooker Recipes

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