Makes: 24 Eggs
Cook Time: 5 minutes
Cool Time: 60 minus
Prep Time: 10 minutes
Total time: 75 minutes
Ingredients for Deviled Eggs
12 large eggs
2 tbsp colemans yellow mustard
½ C Mayo
1 small yellow onion, finely diced
1 C crumbled bacon
1 tsp kosher salt
1 tsp crushed black pepper
¼ tsp ground cayenne pepper
1 tsp apple cider vinegar
¼ tsp smoked paprika
Instant pot
1 C water
Directions for Deviled Eggs
Step1. Place a trivet into the instant pot and pile your eggs onto the trivet
Step2. Pour 1 C of water into the instant pot
Step3. Manual high pressure for 5 minutes
Step4. Natural release for an additional 5 minutes
Step5. Release steam and place eggs in an ice bath and allow to sit for 45 minutes before removing shells
Step6. Cut the eggs lengthwise and place the yolk into a medium bowl
Step7. Mash the egg yolk then combined the finely diced onion and bacon crumble
Step8. Mix in the mayo, yellow mustard, salt, crushed black pepper, cayenne pepper, smoked paprika, and apple cider vinegar
Step9. Mix until combined
Step10. Spoon mixture into the egg whites
Step11. Top with dried parsley or chives
Step12. Place into the fridge until ready to eat
ENJOY!!
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Deviled Eggs
THESE DEVILED EGGS WERE THE BEST I’VE EVER HAD!
Ingredients
- 12 large eggs
- 2 tbsp colemans yellow mustard
- ½ C Mayo
- 1 small yellow onion, finely diced
- 1 C crumbled bacon
- 1 tsp kosher salt
- 1 tsp crushed black pepper
- ¼ tsp ground cayenne pepper
- 1 tsp apple cider vinegar
- ¼ tsp smoked paprika
- Instant pot
- 1 C water
Instructions
1. Place a trivet into the instant pot and pile your eggs onto the trivet
2. Pour 1 C of water into the instant pot
3. Manual high pressure for 5 minutes
4. Natural release for an additional 5 minutes
5. Release steam and place eggs in a ice bath and allow to sit for 45 minutes before removing shells
6. Cut the eggs lengthwise and place the yolk into a medium bowl
7. Mash the egg yolk then combined the finely diced onion and bacon crumble
8. Mix in the mayo, yellow mustard, salt, crushed black pepper, cayenne pepper, smoked paprika and apple cider vinegar
9. Mix until combined
10. Spoon mixture into the egg whites
11. Top with dried parsley or chives
12. Place into the fridge until ready to eat
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 85Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 98mgSodium: 232mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 4g
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