Spicy Chili Garlic Deviled Eggs
A quick and easy deviled eggs recipe with a spicy chili garlic twist, perfect for snacks or parties.
Equipment
- 1 Pressure cooker with rack
Ingredients
Main ingredients
- 6 large eggs for the ultimate hard boiled base
- 2 tablespoons mayonnaise adds creamy smoothness to the yolk mix
- 1 tablespoon chili garlic sauce brings a spicy kick that wakes up your taste buds
- 1 teaspoon Dijon mustard gives a tangy depth that pairs real good with the spice
- Salt and pepper to taste
- Paprika for garnish
Instructions
Instructions
- Place eggs in your pressure cooker on a rack, add enough water just covering them.
- Lock the lid with the sealing ring in place, set pressure to high and cook for 10-12 minutes.
- When time's up, do a quick release to drop the pressure fast and avoid overcooking those eggs.
- Carefully open the lid and transfer eggs to an ice bath or cold water to cool down completely.
- Once cooled, peel the eggs, then slice them in half lengthwise and scoop out the yolks into a bowl.
- Mash those yolks with mayonnaise, chili garlic sauce, Dijon mustard, salt, and pepper until it’s creamy smooth.
- Spoon or pipe the yolk mixture back into the egg whites, then sprinkle paprika over the top before serving.
Notes
Serve these spicy deviled eggs as a snack or party appetizer. Store leftovers in an airtight container in the fridge for 3-4 days.