Sriracha Deviled Eggs with Spicy Bread Crumbs

Vinegary, garlicky Sriracha chile sauce brightens the filling for these easy stuffed eggs. Cooling the eggs in an ice bath after steaming shrinks the egg interior from the shell, making it especially easy to remove.

Course

Appetizer, Dinner, Lunch, Side Dish

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Pressure Cook

Keywords

15-30 min, 24 deviled eggs, appetizer, chopped fresh flat-leaf parsley, contributed, deviled eggs, dijon mustard, dinner, easy, egg recipe, egg recipes, finely chopped fresh flat-leaf parsley, fresh or fine dried bread crumbs, granulated garlic, instant pot, Instant Pot Culinary Team, instant pot egg recipe, instant pot eggs, kosher salt and freshly ground pepper, large eggs, lunch, mayonnaise, olive oil, pinch of cayenne pepper, pressure cook, side dish, sriracha sauce, sweet paprika, water, white wine vinegar

Servings

24 deviled eggs

Ingredients

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, to taste
2 tsp. fresh flat-leaf parsley, finely chopped, plus more for serving
2 tbsp. olive oil
1 1/2 cups fresh or fine dried bread crumbs
1/2 tsp. granulated garlic
1/2 tsp. sweet paprika
Cayenne pepper, to taste

Instructions

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 Manual/Pressure and set the cook time for 8 minutes on High.
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.