Spicy Deviled Eggs in Your Pressure Cooker
These spicy deviled eggs will have people fighting over the last one. Forget bland, mayo-heavy filling – we're spiking these with chili garlic sauce for serious heat and topping them with crispy fried onions for crunch. They're ready in 25 minutes but disappear in 25 seconds. Perfect for parties.
Equipment
- 1 Saucepan with lid
- 1 Mixing bowl
- 1 Slotted spoon
- 1 Fork (or food processor for smoother filling)
- 1 Piping bag or small spoon
Ingredients
Main ingredients
- 7 large eggs gotta have enough for a snack or a light meal
- ⅓ cup mayonnaise or avocado mayo creamy base that makes the yolks dreamy
- 1 tablespoon Thai chili garlic sauce gives you that spicy kick, adjust to taste
- Crispy fried onions for topping, adds crunch and flavor
- Smoked paprika optional for garnish, just a sprinkle
Instructions
Instructions
- Place 7 eggs in your pot. Make sure they’re in a single layer, you don’t want any cracking.
- Cover the eggs with about an inch of water. That’s your broth depth humming to cook them just right.
- Put the lid on, check the sealing ring to make sure it’s snug, and bring to pressure on high.
- Once the pressure build happens, set your timer for 5 minutes. This is where tender eggs start becoming your best friends.
- Let the pressure release naturally after cooking for about 10 minutes. It helps eggs finish gently and makes peeling a breeze.
- Transfer eggs to an ice bath for at least 5 minutes. That cold shock stops them cooking and makes the peel come right off.
- Peel, slice in half lengthwise, then scoop out yolks. Mix yolks with mayo and Thai chili garlic sauce until smooth. Spoon or pipe back in whites, then top with fried onions and smoked paprika if you want.
Notes
Ice bath after boiling makes eggs much easier to peel. Start mild with chili garlic sauce, then add more to taste. Use older eggs, about a week old, as they peel easier than fresh ones.