Ingredients

The following ingredients have 4 Servings
  • 9 whole eggs, cage-free
  • 1 cup water
  • 2 tbsp mayo
  • 1 tbsp sriracha sauce
  • 1 tbsp jalapeno juice, ((sub for pickle juice))
  • 1/2 tsp mustard
  • 1 pinch sea salt + pepper, (to taste)
  • 1 tsp paprika + fresh pepper, (garnish)

Instruction

  • Place your egg rack in the bottom of the pot. Add water. Place eggs on the egg rack. 
  • Cook on high pressure for 5 minutes. When done, allow for 5 minutes of natural pressure release, then quickly release remaining pressure (if any).
  • Transfer eggs to an ice water filled bowl. When the eggs are cooled to touch start peeling them.
  • Slice eggs in half lengthwise. Remove the yolk carefully without breaking the egg white. The yolk should pop-out easily.
  • Transfer egg yolks to a large bowl. Add mayo, sriracha, jalapeño juice (can substitute for pickle juice), mustard and season with salt and pepper to taste and mash using a fork, until creamy. 
  • Spoon yolk into egg white. Alternatively you can use a piping bag or storage bag* 
  • Garnish with paprika and fresh pepper. Serve