Deviled Eggs

(Some of these instructions may sound stupid, but I read about a lady who is suing Kraft because its takes longer than 3 and half minutes to make their Velveeta shells. Really here’s a link. Also, note this all approximate timing!)

I’m sure everyone has a deviled egg recipe they love. This is just the basic one we use pretty much all of the time. The real reason I’m sharing it is to post the pressure cooker method we discovered (yes we found it on the internet, we didn’t invent it) that has made deviled eggs a thing we actually make. Prior to this we could never seem to get the eggs peeled and it was a super laborious process.

The Pressure Cooker Process

First, we found this very nifty egg stand for the pressure cooker. This thing is amazing. I’ve read a lot of people use a steaming basket, but if you can get your hands on one these, do! You will not regret it. Here’s a link to ours.

Place your eggs on the rack in the pressure cooker, and add about a cup or so of water. You don’t need a ton.

Put the lid and set it so the steam doesn’t release. I don’t know why, but this is a struggle for me.

Cook the eggs on low for about 6 minutes. This can very depending on how “cooked” you like your eggs. If you like a softer center, you can definitely do a little less time.

When the eggs are done cooking, release the pressure and let sit for about 5 minutes.

Gently drop your eggs in a bowl of ice water. Let them sit for at least 5 minutes. You are really just getting them to cool off at this point.

Then peel! With very rare exceptions this is super easy, and the entire reason other than speed for pressure cooking them.

The Actual Recipe

Ingredients

6 large eggs (I’m pretty sure I always use more, but this gives you the base line to do the math when you need to add more)

2 tablespoons mayonnaise (we use Duke’s mostly because its gluten free)

11/2 tablespoons sweet pickle relish

1 teaspoon prepared mustard

1/8 teaspoon salt

Dash pepper

Paprika for the garnish

Directions

Slice your eggs in half. I think the long way is the best, but to each his own.

Combine and mash the yolks.

Add the rest of the ingredients to the yolks and combine. I actually like to either throw in the food process or use a hand mixer to really make sure the mix is nice and smooth.

Spoon your egg mixture into your egg whites. You get a prettier look if you pipe the yolk mixture in which is why I like it really smooth. But, if you’re not worried about that spoon it in.

Garnish with paprika – if desired.

If you want to make them extra pretty you can always add a pecan half to the top of the egg mixture and maybe a sprig of deal.