Deviled Eggs
Servings 8 people
Ingredients
- 8 Eggs Large
- 400 ml Water For pressure
- 3 tbsp Mayonnaise
- 1 tsp Dijon Mustard
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 tsp Paprika
- 1 tsp Apple Cider Vinegar
- 1 tsp Hot Sauce
Instructions
- Put trivet into pressure cooker, add water to bottom of pot and place eggs on trivet.
- Pressure cook, high pressure, 6 minutes.
- Quick release pressure.
- Take eggs out of pressure cooker, place in ice cold water for at least 1 minute (I just place them in a bowl and leave the cold water running).
- Shell the eggs. They should peel quite easily after the cold water bath.
- Cut in half, remove the yolks and set them aside into a bowl.
- Break yolks down, add mayonnaise, mustard, paprika, apple cider vinegar, salt & pepper, mix well.
- Spoon (Or pipe) filling back into the eggs.
- Dust with paprika, salt & cracked black pepper.
- Serve.
