Sriracha Deviled Eggs with Spicy Bread Crumbs


  • 1 cup Water
  • 12 large eggs
  • 1/2 cup 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
  • 2 tbsp olive oil
  • 1 1/2 cups fresh or fine dried bread crumbs
  • 1/2 tsp granulated garlic
  • 1/2 tsp sweet paprika
  • pinch of cayenne pepper
  • 2 tsp chopped fresh flat-leaf parsley
  • Pour the water into the 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. Lock the lid in 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 ready, 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.
  • While the eggs are cooling, make the bread crumbs. In a frying pan over medium heat, warm the 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 whisk 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.
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