With the weather warming up, picnics, potlucks and barbecues are on their way. And everyone knows the real hero of these gatherings is whoever is bringing the deviled eggs. An all-time classic side dish, these delightful party-bites are simple to make, save for one crucial step: peeling the eggs. But worry not! We here at Black Hills Family have cracked the case. What follows will result in eggs with shells that practically slide off.
Perfect Hard-Boiled Eggs (Pressure Cooker Method)
Cooking eggs in a pressure cooker delivers consistent doneness and shells that practically fall off. This method works beautifully for deviled eggs, egg salad, or anytime you need flawless hard-boiled eggs.
Ingredients
- 6 to 12 large eggs
- 1 cup water Ice, for ice bath
Equipment
- Electric pressure cooker or Instant Pot with trivet or steamer basket
Instructions
- Prepare the cooker.
Place the trivet or steamer basket in the pressure cooker and add 1 cup of water. - Add the eggs.
Arrange the eggs in a single layer on the trivet. Stacking is fine if needed. Pressure cook. - Secure the lid and set the cooker to High Pressure for 5 minutes.
Natural release. - When the cook time ends, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release.
Ice bath. - Transfer the eggs immediately to an ice bath for 5 minutes to stop the cooking and make peeling easier.
- Peel or store.
Tap, roll, and peel. Believe us, this will become your go-to method for hardboiled eggs here on out. Eggs can be stored unpeeled in the refrigerator for up to 7 days.
Classic Deviled Eggs
And, of course, once you have perfectly cooked and peeled eggs, deviled eggs are just a cut, a scoop and a mash away to one of the all-time favorite picnic or potluck sides.
Ingredients
- 6 hard-boiled eggs, peeled
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar or pickle juice
- Salt, to taste
- Paprika, for garnish
Instructions
- Slice the eggs in half lengthwise. Remove the yolks and place them in a small bowl.
- Mash the yolks with mayonnaise, mustard, vinegar, and salt until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg whites.
- Lightly sprinkle with paprika. Chill until ready to serve.