Pressure Cooker Sriracha Mayo Deviled Eggs

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!

Prep Time14

Cook Time5

NPR5

Total Time19

Course: Appetizer

Cuisine: American

Keyword: Appetizer, Deviled Eggs, Easter Eggs, Eggs, Pressure Cooker Deviled Eggs

Servings: appetizers

Author: Silvia Dunnirvine

Equipment

Instant pot

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

*If using a piping bag or storage bag - simply transfer yolk mixture into the bag. Cut a small opening on the piping bag or on the corner of a storage bag. In a twist-like motion start to press down pushing the yolk out of the opening and into the egg white.

Nutrition