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YIELD
6 servings
COURSE
Appetizer
TIME
30 mins
CUISINE
American
Instant Pot Method: Add water in the pot, place eggs on a trivet or basket and pressure cook for 5 minutes on high pressure.
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Stove top Method: Place eggs in a saucepan and fill it with water. Bring it to a boil, turn off the heat and let it sit for 10 minutes.
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Transfer the cooked eggs to an ice bath, and leave aside for 10 minutes.
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Peel and slice the eggs in half lengthwise. Scoop out the yolks into a small mixing bowl.
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Mash yolks. Stir in mayonnaise, mustard, sriracha, salt, and black pepper. Whisk to make a smooth paste.
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Pipe or spoon about a teaspoon of filling into each egg half.
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Garnish with a dash of paprika (or cayenne) and finely chopped chives.
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