Deviled Eggs
Deviled Eggs
A picnic staple - superfast with an Instant Pot
Equipment
- Instant Pot
Ingredients
- 1 dozen eggs
- 1/3 cup mayonnaise
- 1 tbsp whole-grain mustard
- 1 tbsp finely chopped flat-leaf parsley
- 1 tsp caraway seeds, lightly toasted and coarsely ground with a mortar and pestle or mini food processor
- 1/4 tsp paprika
Instructions
- Insert the rack in the Instant Pot and pour in a cup of water. Place the eggs on the rack, put the lid on the pot, and set it to cook for 5 minutes. Carefully release the pressure and open the lid. Remove the eggs with tongs and put them in ice water to cool.
- Peel the eggs, cut them in half lengthwise, and scoop out the egg yolks. In a small bowl, with a fork mash the yolks with the mayonnaise, parsley, and half of the caraway. Season with salt & pepper and divide the mixture among the 24 egg-white halves. Top with remaining caraway and sprinkle with paprika. Serve chilled or at room temperature. If you don't have an Instant Pot, just cook the eggs in barely simmering water on the stove for 15 minutes.
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