Spicy Deviled Eggs in the Pressure Cooker
This spicy spin on classic deviled eggs is a great crowd pleaser and couldn't be easier to make!
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 6 large eggs Fresh but not super fresh because those peel better.
- 3 tablespoons mayonnaise creamy and smooth for that rich filling.
- 1 teaspoon Dijon mustard to add a little tang and depth.
- 1 tablespoon Sriracha the spicy hero of this recipe.
- ⅛ teaspoon cayenne pepper plus a bit more for garnish to kick up the heat.
- Salt and pepper to taste. Just enough to make flavors pop.
- Green onions thinly sliced for a fresh, crunchy garnish.
- Water to create that perfect steaming broth depth inside your pressure cooker.
Instructions
Instructions
- Place the eggs in your pressure cooker pot. Add cold water just enough to cover them by about an inch.
- Lock the lid, check the float valve is down, and set your cooker to high pressure for 6 minutes. Do a quick release when done.
- Transfer the eggs into an ice bath for about 5 minutes.
- Once peeled, slice each egg in half lengthwise. Scoop the yolks into a bowl. Mash the yolks then add mayo, Dijon mustard, Sriracha, cayenne, salt, and pepper. Mix till the filling is smooth and creamy.
- Fill each egg white half with the spicy yolk mixture. Sprinkle extra cayenne on top. Garnish with green onions.
Notes
For extra freshness, you can cover the container with plastic wrap before sealing it. That keeps the filling from drying out and the yolks from getting crumbly. You might freeze the filling alone if you want to save it longer. Just thaw and mix it again before refilling the egg whites. Don t freeze the whole egg though, it changes the texture real bad.