A quick and easy way to make yummy deviled eggs!
Serves: 6, Prep Time: 5 minutes, Total Time: 25 minutes
12 eggs (preferably local and free range)
¾ cup mayonnaise (try homemade linked below)
4 tsp. apple cider vinegar
3 tsp. mustard (I prefer spicy- but any kind works)
2 tsp. worcestershire sauce or coconut aminos
1 tsp. sea salt
1 tsp. ground black pepper
Paprika for sprinkling
Use a steamer for the Instant Pot and add 1 cup water for a 6qt Instant Pot. Put 12 eggs in the basket, cook on high pressure for 5 minutes and release pressure for 5 minutes
Transfer the eggs to a bowl of ice water for 5 minutes until completely cool. Next, crack the eggs all over and then peel the shells off.
Slice the eggs in half lengthwise, scoop out the yellow yolks, and place in a bowl. Arrange the egg white halves on a platter.
Add the rest of the ingredients, except paprika, to the egg yolks and mash with a fork until smooth.
Spoon the egg yolk mixture into the center of the egg whites. To make it a little neater and fancier, the filling can be piped in instead. To pipe the filling in, spoon the filling into the corner of a plastic bag. Cut the corner off and squeeze the filling out into the egg halves.
Sprinkle with paprika and serve.
Chef's Tip: My Homemade Mayonnaise - https://2bwellspringfield.com/recipe/homemade-mayonnaise/