Instant Pot Deviled Egg Potato Salad

Instant Pot® Deviled Egg Potato Salad

Recipe Courtesy of: Emily Buys
Combine deviled eggs with potato salad for this yummy dish that can be eaten with a fork, or on a sandwich! Even better – this recipe can be made in no time at all, in the Instant Pot!
Prep15 minutes
Cook20 minutes
Plus time to come to pressure0 minutes
Total Time35 minutes
Course Side Dish
Variety Fav(s) Honey Gold®
Cook Type Instant Pot®
Dish Type Comfort, Party Food, Salads
Season Spring, Summer


  • 40 oz. Tasteful Selections® potatoes
  • 3 c. chicken broth
  • 18 large eggs
  • 1 c. water
  • 2 c. mayonnaise
  • 1 c. sweet relish
  • 1 can (6 oz.) black olives, roughly chopped
  • 1 tbsp. yellow mustard
  • 1 tbsp. salt
  • 2 tsp. Tony Chachere's® Creole Seasoning


  • Add potatoes and chicken broth to Instant Pot®. Set manual time to 4 minutes. Use quick-release pressure and set potatoes aside to cool. Rinse Instant Pot®. Using the steamer basket, add water and eggs to Instant Pot®. Set manual time to 2 minutes and use natural release, approximately 15 minutes. Remove eggs from pot and run under cold water.
  • Remove shells from eggs and roughly chop. Roughly chop the potatoes. In a large mixing bowl, combine eggs, potatoes, olives, mayonnaise, relish, mustard, salt and Tony Chachere’s® seasoning. Mix well. Transfer to serving dish and garnish with extra Tony Chachere’s®. Chill for at least 2 hours and serve with a fork, or on a sandwich!
  • Instant Pot Deviled Egg Potato Salad (2)