Instant Pot Sriracha Deviled Eggs
Vinegary, garlicky sriracha chile sauce brightens the filling for these easy stuffed eggs, which are made even easier with the use of an Instant Pot. Steaming eggs in the Instant Pot, then cooling them in an ice bath afterward, results in hard-cooked (or soft-cooked) eggs that are so easy to peel you might never make them another way—a big bonus when you want perfectly intact egg whites to make deviled eggs.
- 12 eggs
- 1/2 cup (4 oz./125 g) mayonnaise
- 5 tsp. sriracha sauce
- 2 tsp. Dijon mustard
- 1 tsp. white wine vinegar
- Kosher salt and freshly ground pepper
- Finely chopped fresh flat-leaf parsley for garnish
For the bread crumbs:
- 2 Tbs. olive oil
- 1 1/2 cups (6 oz./185 g) fresh bread crumbs
- 1/2 tsp. granulated garlic
- 1/2 tsp. sweet paprika
- Pinch of cayenne pepper
- 2 tsp. chopped fresh flat-leaf parsley
Pour 1 cup (8 fl. oz./250 ml) water into an Instant Pot and place the steam rack on the pot bottom. Carefully arrange the eggs on the rack, stacking them on top of one another if necessary. Cover the pot with the lid, lock the lid into place and turn the valve to “sealing.” Press the Egg button and cook on high, or press the Manual/Pressure button and set the cook time for 8 minutes at high pressure.
While the eggs are cooking, prepare an ice bath. When the eggs are done pressure cooking, let the steam release naturally for 5 minutes, then turn the valve to “venting” to release any residual steam. Carefully remove the lid and transfer the eggs to the ice bath. When the eggs are cool enough to handle, lift them from the water. Crack the egg shells, remove and discard.
To make the bread crumbs, in a fry pan over medium heat, warm the olive oil. Add the bread crumbs, garlic, paprika, cayenne and parsley and cook, stirring constantly, until the crumbs are well toasted, about 3 minutes. Remove from the heat and let cool.
Cut each egg in half lengthwise. Use a spoon to scoop the yolks into a bowl. Set the egg white halves, hollow side up, on a serving platter and set aside. Add the mayonnaise, sriracha sauce, mustard and vinegar to the yolks and stir until no lumps remain. Season with salt and pepper.
Spoon the yolk mixture into a pastry bag fitted with a large star tip and pipe about 1 heaping tablespoon into each egg white half. Top with some bread crumbs and a sprinkle of parsley and serve. Makes 24 deviled eggs; serves 12.
Adapted from Williams SonomaThe Instant Pot Cookbook (Weldon Owen, 2017)