Spicy Chili Garlic Deviled Eggs for a Bold Flavor Kick
Spicy Chili Garlic Deviled Eggs are a keto-friendly appetizer packed with flavor, perfect for any gathering.
Equipment
- 1 pressure cooker with a sealing ring
- 1 mixing bowl for yolk mixture
- 1 piping bag or plastic bag with a corner cut
Ingredients
Main ingredients
- 6 large eggs perfectly hard-boiled and ready to peel
- 3 tablespoons mayonnaise or Greek yogurt as a substitute
- 1 teaspoon Dijon mustard or yellow mustard for a milder taste
- 1 tablespoon chili garlic oil the star that gives this recipe its bold spicy kick
- sesame seeds just a sprinkle for a little crunch
- fresh herbs like chives or cilantro, chopped fine to brighten up every bite
Instructions
Instructions
- Place your eggs in the trivet or steamer basket inside the pressure cooker. This keeps 'em outta the water while cooking.
- Pour in water until it just reaches the base of those eggs but no higher, that broth depth is key to avoid waterlogged eggs.
- Close the lid and check your sealing ring real quick to make sure it's fitted right. Without this, you won’t get that perfect pressure.
- Set your pressure cooker to high pressure for 5 minutes. This short burst is all you need.
- Let the pressure release naturally for 5 minutes before flipping that float valve to quick release. Get the eggs out and run them under cold water fast.
- Peel the eggs, slice them lengthwise, scoop yolks into a bowl, mix with mayo, mustard, and chili garlic oil, and spoon or pipe back into whites. Garnish with sesame seeds and fresh herbs.
Notes
For optimal flavor and texture, assemble close to serving time. Boil and peel the eggs up to 2 days in advance, keeping yolks and whites separate until ready to fill.