Hard Cooked Pressure Cooker Eggs

Hard Cooked Pressure Cooker Eggs
I love hard boiled eggs. Using them for egg salad and especially for making deviled eggs is always a treat. They are also the perfect high-protein snack right out of the refrigerator.

While I love a good hard cooked egg, I detest peeling off their shells. I have tried every method possible to remove the shell without ruining the egg itself. Nothing has been foolproof. I’ve also used fresh eggs and old eggs and still nothing has been really successful.

The perfect hard cooked egg is SUPER important when making deviled eggs. The white needs to remain intact instead of looking like a mangled mess. I have found with the pressure cooker, the egg shells are very easy to peel away.

This method doesn’t significantly lessen your prep or cooking times, but you do save at the end when it comes to peeling. Totally worth it to me! And your deviled eggs will be pretty.

Hard Cooked Pressure Cooker Eggs easy to peel
Regardless of which method you choose, if you are making eggs for Easter and they turn out a mess, this Deviled Egg Spread is the perfect solution. It’s one of my favorite appetizers.

And don’t forget Old Bay Deviled Eggs for the ones that remain beautifully intact.

Print Recipe

Hard Cooked Pressure Cooker Eggs

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 1 dozen eggs


  • 12 large eggs
  • 1 cup water


  • Pour 1 cup water into an 8-quart pressure cooker. Set trivet down.
  • Place a clean dishtowel in the pressure cooker basket. Place eggs on top, weaving the dishtowel around so each egg is protected from each other. This helps the eggs from bumping into each other and cracking. (It's easier to do than it sounds.)
  • Turn heat on stove to medium-high and bring water to a boil. Place top on pressure cooker and lock securely. When a steady stream of steam begins to pour out, set timer for 6 minutes. At this point you can turn down the heat to medium, making sure a steady release of steam remains.
  • When done, turn off heat on stove and let pressure drop on its own accord, usually about 15 minutes. (You can always check this by slightly pushing on the pressure valve and seeing if there is still steam inside. Its done when no more steam can be released.) Remove lid.
  • Let eggs cool before refrigerating.
Hard Cooked Pressure Cooker Eggs so easy to make
I hope you are considering buying a pressure cooker, it’s such a great tool to have in the kitchen.

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7 Comments and 1 Reply

  1. Nan 1

    That’s it, ordering a pressure cooker. So many good things to make. Thanks for the inspiration.

  2. Val 3

    Just did this, worked perfectly! No cracks!

  3. I’m glad I read this post. It’s always been trick for me to remove the egg shell for hard cooked eggs.

  4. The colours are great!

  5. Connor Harley 6

    Love its happy colors.

  6. Michael Kleinman 7

    This is the best method for easy peeling of hard boiled eggs I have ever seen. The second best is steaming in a regular pot for 20 minutes. The water molecules in steam are smaller than it’s liquid form and can penetrate the porous egg shell and separate the membrane from the egg. Peeling the egg submerged under water makes it easier but is not even necessary with the pressure cooker method. If you use the cold water release on your pressure cooker you can have hard boiled eggs in 10 minutes start to finish and that is how long it takes just to boil the water for the classic boiling method.

  7. Christina Wallbrown 8

    Cathy while I’m sure your method works well, mine does too if a person doesn’t have a pressure cooker. First thing is fresh eggs. If the eggs have been in the fridge a couple of weeks they won’t peel as easy. Next put them in a pan that has a lid & just cover them with coldwater. Then cover the pan cook just till the water starts boiling good. Turn the heat off & let them sit in the covered pan for one half to one hour. Then run cold water in the pan until the eggs start to cool to the touch. Drain water, then dry eggs on paper towels. Crack egg shells & start peeling from the fat end. The shells will come right off! I’ve been doing my eggs this way for years & it always works.


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