Masala Deviled Eggs (No Mayo, No Mustard)

Step 1

To make any deviled egg variety, first, you need hard-boiled eggs. Use any of the methods to make them.

Step 2

Add 8 eggs in a large deep pan and cover with water.Heat on High and boil the eggs for 3-4 minutes.

Step 3

3 minutes later switch off the heat and let the eggs stay in the pan for another 5 minutes.

Step 4

After 5 minutes transfer eggs to a medium-large bowl of ice water and let the eggs cool down for a few minutes. Finally, peel them and keep them ready.

Step 5

Place a trivet in the inner pot and pour 1 cup of water. Carefully place 8 eggs on the trivet, and close the instant pot lid.

Step 6

Press "PRESSURE COOK" mode and set the timer to 5 minutes. Once the timer beeps, wait for 5 minutes and then QUICK RELEASE.

Step 7

Transfer the eggs to a bowl filled with ice. Ice bath for another 5 minutes. After the ice bath just peel them and keep them ready.

Step 8

Once eggs are boiled and peel, cut eggs in half and separate their yolk in a mixing bowl. Add greek yogurt, pickle juice, salt, pepper, and secret ingredient "chaat masala".Mix it well till the mixture looks creamy and smooth.

Step 9

Fill this creamy mixture in a piping bag and pipe it in an egg white cavity. You can use a spoon as well to fill the cavity, just that filling won't look fancy enough.

Step 10

Sprinkle matchstick radish, chopped tomato, spring onion, jalapeno, and chopped cilantro. Serve these masala deviled eggs immediately or store to use them later.