Get ready to elevate your appetizer game with a spicy twist on a classic favorite! These Pressure Cooker Sriracha Mayo Deviled Eggs are not just your ordinary deviled eggs; they pack a flavorful punch that will have your guests coming back for more. With the perfect blend of creamy mayonnaise, zesty Sriracha, and a hint of Dijon mustard, these eggs are a delightful explosion of taste that’s both simple to prepare and incredibly satisfying. In just 15 minutes, you can whip up a batch of these delicious bites that are perfect for any gathering, from brunch to game day. Trust us, your taste buds will thank you!
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Sriracha sauce
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Chives for garnish
Instructions
- Begin by preparing the pressure cooker. Add 1 cup of water to the bottom of the pressure cooker. This is essential for creating steam to cook the eggs.
- Place the trivet or steamer basket inside the pressure cooker. Carefully arrange the 6 large eggs on the trivet or in the basket, ensuring they are not touching the water directly.
- Seal the pressure cooker lid and set the valve to the sealing position. Cook the eggs on high pressure for 5 minutes.
- Once the cooking time is complete, perform a quick release of the pressure by carefully turning the valve to the venting position. Be cautious of the steam that will escape.
- After the pressure has fully released, open the lid and remove the eggs. Transfer them to a bowl of ice water to stop the cooking process and cool them down for about 5 minutes.
- Once the eggs are cool, gently tap them on a hard surface to crack the shells, then peel the eggs under running water to help remove the shells easily.
- Slice each peeled egg in half lengthwise and carefully scoop out the yolks into a mixing bowl. Place the egg whites on a serving platter.
- To the bowl with the yolks, add 3 tablespoons of mayonnaise, 1 tablespoon of Sriracha sauce, 1 teaspoon of Dijon mustard, and salt and pepper to taste. Mash the mixture together until smooth and well combined.
- Using a spoon or a piping bag, fill each egg white half with the yolk mixture, generously heaping it in.
- For a decorative touch, finely chop some chives and sprinkle them over the filled deviled eggs as a garnish.
- Serve the Sriracha mayo deviled eggs chilled or at room temperature and enjoy your delicious appetizer!
Tips
- Perfectly Cooked Eggs: To ensure your eggs are perfectly cooked, always use fresh eggs. The pressure cooker method makes peeling easier, but if you have trouble, try peeling them under running water.
- Customize Your Heat: Adjust the amount of Sriracha sauce according to your spice preference. If you like it mild, start with less and add more to taste.
- Chill for Best Flavor: Allow the deviled eggs to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together beautifully.
- Creative Garnishes: While chives add a lovely touch, feel free to get creative with your garnishes! Consider using paprika, dill, or even crispy bacon bits for added flavor and texture.
- Make Ahead: These deviled eggs can be made a day in advance. Just keep them covered in the fridge until you’re ready to serve for a stress-free appetizer!
Nutrition Facts
Calories: 110kcal
Carbohydrates: 1g
Protein: 6g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 190mg
