Instant Pot Deviled Eggs

• Vegetarian
• Gluten free

• Refrigerated

  • 6 Eggs, large

• Condiments

  • 1 tsp Dijon mustard
  • 2 tbsp Mayonnaise, full-fat
  • 1/4 tsp Sriracha

• Baking & Spices

  • 1 Black pepper and sea salt, ground
  • 1 Spanish paprika

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin
  • 1 tsp White vinegar

• Liquids

  • 1 cup Water

Found on pressurecookrecipes.com

Description

Ingredients

• 6 - 8 large eggs
• 1 cup (250ml) cold water
• Spanish paprika
• 2 tablespoons (30g) full fat mayonnaise
• 1 tablespoon (15ml) extra-virgin olive oil
• 1 teaspoon (5g) dijon mustard
• 1 teaspoon (5ml) white vinegar
• ¼ - ½ teaspoon (1.25g – 2.5g) sriracha (adjust to your own spicy preference)
• Ground black pepper and sea salt to taste

Directions

• Make Instant Pot Hard Boiled Eggs: Place 1 cup of cold water and a steamer basket into the pressure cooker. Place 6 - 8 large eggs onto the steamer basket, close the lid. Pressure cook at Low Pressure for 12 minutes + Quick Release. Open the lid carefully. Peel the eggs under cold running tap water and stop the cooking process by submerging the eggs in a cold water bath for roughly 5 minutes.
• Remove the Yolk: Slice the cooled hard boiled eggs in half. Carefully remove all the yolks in a small mixing bowl. Smash the yolks with a fork. Set aside the egg whites on a plate.
• Make the Dressing: Add 2 tbsp (30g) mayonnaise, 1 tbsp (15ml) extra-virgin olive oil, 1 tsp (5g) Dijon mustard, 1 tsp (5ml) white vinegar, and ¼ - ½ tsp (1.25g – 2.5g) Sriracha to the smashed egg yolks. Mix well. Taste and season with sea salt & ground black pepper if necessary.
• Pipe the Dressing: Place the dressing mixture in a small ziploc bag, cut a small corner with a pair of scissors. Then, pipe the dressing mixture into the egg whites.
• Garnish the Eggs: Sprinkle Spanish paprika onto the deviled eggs, season with ground black pepper and sea salt.