Kick that regular deviled eggs recipe up a notch with these Sour Cream & Sriracha Deviled Eggs! Not only are the devilishly delicious, they’re easy peasy too, thanks to the Instant Pot.
Double digits.
Parents, do you ever look at your kids and think, “How in the world do I have a kid this old? Didn’t I just graduate high school?” I’ve been feeling like that quite a bit lately.
Just last month, my oldest turned 10 years old. I still can’t believe it. She’s already up to my shoulders, and can almost wear my shoes, but I’m so not ready for her to grow up! As much as I want my curious, adventurous little beauty to stay my baby forever though, I love watching her learn and grow!
Sigh. They joys and struggles of parenting.
Along with all the other fun birthday paraphernalia (my toddler’s still carrying balloons and leftover candles around), my daughter received her first cookbook for her birthday. She’s always loved to cook and bake, but she’s usually not one to follow recipes. I wonder where she gets that from…
If you follow along on my Instagram account, you might remember her pea and apple smoothie, or the time she added cumin to her homemade chocolate milkshake… We’ve been working on guiding that creativity to a little less crazy flavor combos.
As she poured over her new treasure, she began begging me to let her make all sorts of delicious goodies contained therein. Baked chicken parmesan, granola bars, sweet potato chips, broccoli casserole… She wanted to make it all! But since I was already in the process of making lunch, she settled on something that would go well as a side dish – deviled eggs.
Deliciously deviled.
Deviled eggs are a special treat in our family. I absolutely love them in all sorts ways, even plain Jane. But my dear daughter doesn’t do anything plain, so even though the recipe was super simple and normal, we had to switch things up a bit. 😉
She was not content to just add mayo and mustard to the egg yolk.
“Mom? What’s a good substitute for mayo?”
I told her yogurt or sour cream, and since she will literally sit there and eat sour cream by the cupful, we added that to our recipe.
And then, just to spice things up, we added some sriracha powder. ‘Cause when you have that on hand, you should definitely use it! It goes pretty tastily in veggie gratin and chili, anyway. 😉
Instant love.
As if I couldn’t love this recipe of hers any more, we cooked them up in the Instant Pot for quicker access to their deliciousness!
The Instant Pot has quickly become one of my favorite kitchen appliances. I’m kind of a minimalist when it comes to my kitchen, so anything that switches out 7 appliances for only 1 is a definitely winner to me! Plus it makes awesome hard boiled eggs in only 3 minutes!
Just look at these beauties! I could’ve eaten the whole plate by myself, but I had to share them with the rest of my family…
It’s all right though, ’cause there’s not much cuter than a toddler with food smeared all over her chubby little face!
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Sour Cream & Sriracha Deviled Eggs in the Instant Pot
Free of grain, gluten, and sugar.
Ingredients
- 7 eggs (we used our fresh backyard ones!)
- 1 c. water
- 3 T. sour cream (you can make your own, but I usually use Daisy)
- 1/8-1/4 t. sriracha powder, depending on how hot you like stuff *
- 1/2 t. mustard
- pinch sea salt & pepper, to taste
- parsley, for garnish
Instructions
Place the rack in the bottom of the Instant Pot (I use the Instant Pot Duo 6 quart 7-in-1), and add the eggs and water. Cover the IP with the lid and turn the vent to seal. Press ‘manual’ and set the time to 3 minutes.
While the eggs are cooking, add the remaining ingredients to a liquid measuring cup or pint-sized mason jar.
When the timer goes off, quick vent the Instant Pot. Remove the inner pot and place it in the sink. Fill the pot with cold water.
Tap each egg on the top and bottom first, then gently roll along the side. Peel the eggs in the inner pot – still filled with water. Place peeled eggs on a plate.
Slice each egg lengthwise. Gently scoop out the yolk and place it in the measuring cup with the rest of the ingredients.
Fit one beater into your hand mixer and blend until creamy. Alternatively, you could use an immersion blender or just beat it quickly by hand with a fork.
Scoop heaping tablespoonfuls of yolk mixture into each half of egg. Sprinkle with parsley. Pause and admire your work for a second, then devour.
* Note on the sriracha powder. I couldn’t find an organic sriracha powder, or even one that was certified gluten-free, but I did find this really nice gluten-free sriracha sauce, which you could use instead of the powder.
These look so good! We love deviled eggs! That picture of your little one is SO sweet!
Thanks, Emily! 🙂 The eggs are so delicious, and of course I agree about the kiddos, too. 😉
lovely pictures of the family, these looks like they would go nicely with a salad a lunchtime.
Thank you. 🙂 They definitely would go well with a salad. 🙂
Aww your kids pictures are so adorable.. these deviled eggs looks so good. Love when things are so simple
Me, too. Simple is always best when kids are involved! 😀
I love the kick from sriracha in devilled eggs. Great recipe.
Thank you so much, Janette. 🙂
This recipe looks awesome! I just got my instant pot for Christmas and I’m having so much fun trying out new recipes in it— I guess I know what I’m making this Easter, thanks!
Aren’t they wonderful? I love mine. 😉 I hope you enjoy the recipe!
Such a cute shot of the little hand reaching for a deviled egg! These look and sound delish…a great twist!
I love the little hands, too! 🙂 Thank you, Catherine!
We love spicy deviled eggs, I usually add aji amarillo to ours, but I can’t wait to try a siracha twist!
I hope you enjoy them, Amanda!
Saving and pinning this recipe! Looks delicious, it’s totally keto-friendly, and my whole family loves eggs. A++
Thanks, Vanessa! I hope you enjoy them!
That face so precious! You had me a deviled eggs. I would have never thought to make them with sour cream.
Thanks, Anna! That little face gets me every time! And yeah, my daughter would add sour cream to just about anything if I’d let her. 😉
I love the photos of the kiddos!
Thank you so much!
So fun to have double digit kiddo! And those deviled eggs look incredible.
Thanks! I’m gradually becoming ok with the double digits… Haha.
Love that you can use the instant pot for these!
Thanks! I love trying my IP for everything. 😉
These were so yummy! I didn’t have the siracha and want to try that next time. I have been trying to get away from my favorite mayo with the soy oil and I just have a hard time stomaching the “healthy” mayo. I gagged down some egg salad yesterday with that oil and said never again! I was so happy when I came across this with the sour cream, it was perfect! Yum! Thank you!
I’m so glad to hear you enjoyed them, Jamie! Thank you for letting me know. 🙂 I understand how hard it can be to go from something you’ve always used to the healthier versions. It’s always exciting to find subs that we like!