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Pressure Cooker Sriracha Mayo Deviled Eggs

AMAZING Pressure Cooker Sriracha Mayo Deviled Eggs with picante paprika and jalapeño juice! 
Prep Time14 mins
Cook Time5 mins
NPR5 mins
Total Time19 mins
Course: Appetizer
Cuisine: American
Keyword: Appetizer, Deviled Eggs, Eggs
Servings: 18 appetizers
Calories: 78kcal
Author: Silvia Ribas


  • 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


  • 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


*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. 


Serving: 9g | Calories: 78kcal | Carbohydrates: 1.6g | Protein: 5.6g | Fat: 5.5g | Saturated Fat: 1.5g | Cholesterol: 165mg | Sodium: 143mg | Potassium: 61mg | Fiber: 0.1g | Sugar: 0.9g | Calcium: 20mg | Iron: 0.9mg