Introduction

This is Mama Miche, and today, in my magic kitchen: Deviled Eggs 

The deviled egg dates back to ancient Rome, but the devil adjective wasn’t added until the 18th century when deviled was used to describe something spicy or fried. Today, most deviled eggs are mild in flavor but can be kicked up a notch by adding some cayenne or hot mustard. I only use Colman's dry mustard exclusively to devil my eggs. And I don't add any pickle relish or any other nonsense. I've had deviled eggs that way, and they've been okay, but I prefer mine to be relish-free and heavily seasoned with mustard and paprika. Sometimes, I top it with crispy bacon. Sometimes, I top it with a slice of avocado or some Everything but the Bagel seasoning; sometimes, I get crazy and load it with all of the above and, of course, my standby, our Twice Stolen Spice™.

Mama Miche makes your kitchen magic!

Tools

• Instant Pot 

• Cutting board

• Plastic zipper bag

• Knife

• Serving tray 

• Large bowl with ice water

Ingredients

Makes 12 servings

• 1 dozen eggs

• 1 cup Mayonnaise 

• 1 tbsp Coleman's dry mustard 

• 1/2 teaspoon Paprika 

• Dash Salt & pepper

Directions

Prep Time: 15 minutes Cook Time: 15 minutes

Prep

• Put 2 cups water in an Instant Pot with a trivet and carefully place all the eggs on the trivet.

Cook

• Hard-boil eggs using the Instant Pot ‘5-5-5 method’:

  • High pressure:..........5 minutes 

  • Natural release:........5 minutes

  • Ice bath:..................…5 minutes 

Assemble

• Slice eggs in half

• Place the yolks in the plastic bag and add the seasonings and mayonnaise.

•  Mush until completely mixed and at the desired texture.

• Cut a small hole in the corner of the bag. 

• Squeeze the mixture from the hole to fill the eggs. 

• Top with your favorite toppings. (see notes)

• Serve and enjoy.

Notes:

Optional toppings:

• Twice Stolen Spice™

• Everything but the Bagel seasoning

• Avocado

• Bacon

• Chives

• Sriracha