Deviled Eggs
My great grandmother wouldn’t say deviled eggs, so she always called them Tormented Eggs. They have always been part of pot luck dinners and were always such a mystery. I had no idea how people could make such beautiful deviled eggs.
I used to hate to make deviled eggs. It was such a pain to peel all those eggs and I had to boil twice as many as I needed because I would tear up at least that many.
But along came the Instant Pot and the world changed. Instant pot eggs peel easily and now deviled eggs are a favorite. I make them often.
I use the 5-5-5 method to boil the eggs. You put your eggs into your steamer basket with at least a cup of water. Lid up and set the IP on 5 minutes. It takes the pot about 5 minutes to come to temperature, then they cook for 5 minutes, then you let the pressure come down for 5 minutes before releasing. This is the 5-5-5 part. Open them up and put them in directly ice water to cool down quickly so they don’t overcook. You can peel them right then or chill them first. They will peel easily either way.
So, I’d like to tell you that I have a definite recipe for deviled eggs, but I don’t really. I have a theory.
To make deviled eggs you flavor the cooked yolks with something sweet, something tart and something creamy. Then salt and pepper to taste. This is the very definition of a flexible recipe.
Yield: a dozen deviled eggs
Special equipment: Instant Pot
Time: 1 hour
Ingredients:
7 eggs
2 tbsp tart (lemon juice, pickle juice, vinegar, etc)
1 tbsp sweet (sugar, honey, agave, etc)
2 tbsp creamy (mayonnaise, yogurt, Miracle Whip, etc.)
Salt and pepper to taste
Instructions:
Cook you eggs by the 5-5-5 method. After 2 minutes in the ice bath, peel them all. Carefully cut each peeled egg in half, long-ways and put the yolks in a bowl. Put the whites on a serving dish ready to be filled.
Snack time! Eat the 2 ugliest whites. (This is Caleb’s favorite part.) This will leave you with a dozen whites and a little extra yolk so you have nice full deviled eggs.
Add all the other ingredients to the yolks and mash them with a masher or the back of a fork. The yolk should be fairly strongly flavored to stand against the bland whites.
Once you have the yolks flavored like you like, put the whole mixture in a sandwich sized zip loc bag. Be sure to get it all. You’ll need it.
Cut the corner off the bag and squeeze the filling into each of the waiting egg whites. Go back and add some if you have anything leftover in the bag.
You can decorate the eggs with paprika, an olive ring or a strip of pepper. Or you can just leave them plain.
Low Cholesterol Option:
Fill the whites with guacamole. No Cholesterol‼