Classic Deviled Eggs Dish (Print Version)
# Ingredients:
01 -
12 large eggs
02 -
1/3 cup mayonnaise or half mayonnaise and half plain Greek yogurt
03 -
2 tablespoons pickle relish or diced dill pickle
04 -
1 1/2 teaspoons Dijon mustard or yellow mustard
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
07 -
Paprika, for garnish
# Instructions:
01 -
Add eggs to a saucepan and cover with cold water. Heat until the water boils. Stir in 1 teaspoon of baking soda, cover with a lid, and remove from heat. Let rest for 12 minutes. Transfer eggs to an ice water bath to cool.
02 -
Add 1 cup of water to an Instant Pot. Place a wire rack inside and arrange eggs on top. Cook at high pressure for 5 minutes, allow a natural pressure release for 5 minutes, and transfer eggs to an ice water bath for 5 minutes.
03 -
Preheat the oven to 325°F (165°C). Place eggs in a standard muffin tin and bake for 30 minutes. Transfer eggs to an ice water bath to cool.
04 -
Peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks, placing them into a bowl, and set the egg whites aside.
05 -
In the bowl with the egg yolks, add mayonnaise, pickle relish, and mustard. Mash with a fork until smooth. Add salt and pepper to taste, adjusting the seasoning or adding more mayo and mustard if desired.
06 -
Spoon or pipe the prepared filling into the egg white halves. Garnish with paprika or chives before serving.
07 -
Store prepared deviled eggs in the refrigerator for 2-3 days, depending on the freshness of the eggs.
# Notes:
01 -
Mash leftover deviled eggs to make egg salad sandwiches.
02 -
Additions like avocado, bacon, chives, or herbs can enhance the flavor of the filling.