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.
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.
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.
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 alright 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.
- 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
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.