This amazing Pressure Cooker Sriracha Mayo Deviled Eggs recipe with jalapeño juice and paprika delivers spicy deviled eggs that are so delicious and addictive. The perfect snack to please a crowd!
If you are looking for more individual serving appetizers, you may also like these Salmon Stuffed Mushrooms or these Grilled Eggplant Tacos.
Table of Contents
Deviled Eggs usually conjure up an image of a party but you don’t need a special occasion to make them. Deviled eggs are great for breakfast, a snack, side dish and are ideal for potlucks and picnics. And now that you’ve got a foolproof way to make them they may make an appearance more often.
Why You’ll Love These Pressure Cooker Hard Boiled Eggs
Consistent: Using the instant pot ensures your deviled eggs are great each time you make them. No second guessing, no dry eggs, just perfectly cooked hard boiled eggs every time.
Flavorful: There is absolutely nothing bland about these eggs. Loaded with flavorful seasonings, they are delicious.
Easy peeling: The steam in the pressure cooker creates more space between the egg and the shell making the eggs easier to peel than if you boiled them in water over the stove.
Pressure Cooking Deviled Eggs
Choosing to pressure cook saves loads of time and delivers consistent results. High pressure cooking involves cooking with steam and water in a kitchen appliance known as a pressure cooker or Instant Pot. The high pressure limits boiling and creates a higher cooking temperature at which the food is able to cook more quickly.
If you’ve never hard boiled eggs in the pressure cooker you’ll be pleasantly surprised that they will come out perfectly every time. Using a Silicone Pressure Cooker Egg Rack helps to hold the eggs in place preventing them from bumping into each other and cracking.
This egg rack helps to center the yolks so your deviled eggs will look like the pros made them. The egg rack also holds up to 9 eggs and can be stacked for a larger volume if needed. Plus, it doubles as a trivet so you can use it to serve the eggs as well.
Ingredients To Make Instant Pot Deviled Eggs
- Whole eggs – Use whole eggs, preferably cage-free.
- Water
- Mayonnaise – Any type of mayonnaise will work.
- Sriracha sauce – Use your favorite sriracha or hot sauce.
- Jalapeno juice – Pick up a bottle of jalapeno juice or use for pickle juice.
- Mustard – You can use Dijon or yellow mustard.
- Sea salt + pepper – Add salt and pepper to taste.
- Paprika + fresh pepper – Garnish with paprika and more fresh pepper.
Kitchen tools and appliances
This is the pressure cooker I use, Instant Pot Duo 7-in-1 Electric Pressure Cooker It’s an older model and I have had it for year but it words amazing!!
OXO Good Grips Silicone Egg Rack is an absolutely must in the kitchen, and one of my favorite instant pot accessories along with this OXO Good Grips Silicone Steamer Basket.
Other tools and accessories can be found at My Amazon Storefront.
How To Cook Deviled Eggs
- Step 1: Place the egg rack in the bottom of the pressure cooker, add water and then place the eggs on the rack.
- Step 2: Cook on high pressure for 5 minutes and then allow for 5 minutes of natural pressure release, then quickly release remaining pressure.
- Step 3: Transfer eggs to an ice water filled bowl and when cool, peel them.
- Step 4: Slice eggs in half lengthwise and carefully remove the yolk.
- Step 5: Transfer egg yolks to a large bowl and combine with the mayo, sriracha, jalapeño juice, mustard and season with salt and pepper. Mash using a fork until creamy.
- Step 6: Spoon yolk back into the egg white or use a piping bag or storage bag.
- Step 7: Garnish with paprika and fresh pepper and serve.
Tips and Variations
Change up the flavor profile: You can go in any direction with the flavor; add cumin and mashed avocado for a Mexican flavor, stir in olives and capers for a Mediterranean flavor, add curry powder for an Indian twist or just mix in a combination of your favorite herbs.
Add some cheese: Mix crumbled feta or goat cheese into the egg yolks or grate some parmesan on top of these deviled eggs instant pot.
FAQs
It only takes about 5 minutes to make a hard-boiled egg in the pressure cooker.
The instant pot steam penetrates the egg shell creating a space between the egg and the shell making the egg easier to peel.
Yes, it is very safe to pressure cook eggs.
Make Ahead and Storage
Make ahead: If you are looking to get these deviled eggs ready ahead of time, they will keep in the fridge for 3-4 days. It is not recommended to freeze deviled eggs.
Storage: Store the deviled eggs in an airtight container.
Looking for more recipes?
- Sweet Potato Breakfast Hash and Eggs
- Savory Dutch Baby Pancake
- Farmer’s Casserole
- Easy Shakshuka Recipe
- Smoked Salmon Breakfast Casserole
RECIPE TIP
Make sure to use fresh eggs and the steaming rack so you get perfectly cooked eggs that are easy to peel.
Pressure Cooker Sriracha Mayo Deviled Eggs
Equipment
Ingredients
- 9 whole eggs, cage-free
- 1 cup water
- 2 tbsp mayo
- 1 tbsp sriracha sauce
- 1 tbsp jalapeno juice, (sub for pickle juice)
- 1/2 tsp mustard
- 1 pinch sea salt + pepper, to taste
- 1 tsp paprika + fresh pepper, garnish
Instructions
- Place your egg rack in the bottom of the pot. Add water. Place eggs on the egg rack.
- Cook on high pressure for 5 minutes. When done, allow for 5 minutes of natural pressure release, then quickly release remaining pressure (if any).
- Transfer eggs to an ice water filled bowl. When the eggs are cooled to touch start peeling them.
- Slice eggs in half lengthwise. Remove the yolk carefully without breaking the egg white. The yolk should pop-out easily.
- Transfer egg yolks to a large bowl. Add mayo, sriracha, jalapeño juice (can substitute for pickle juice), mustard and season with salt and pepper to taste and mash using a fork, until creamy.
- Spoon yolk into egg white. Alternatively you can use a piping bag or storage bag*
- Garnish with paprika and fresh pepper. Serve
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
