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  • Perfect Easy-To-Peel Hard Boiled Eggs & Deviled Eggs Recipe (with some help from my Pressure Cooker)

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    Perfect Easy-To-Peel Hard Boiled Eggs & Deviled Eggs Recipe (with some help from my Pressure Cooker)
    Prep: 20 min Cook: 6 min Servings: 12
    by Foodiewife
    397 recipes
    >
    For most of my life, I couldn't peel a hard boiled egg without having most of them turning out looking like a cat had peeled them with their claws. This pressure cooker technique works great! To make stuffed eggs, I use my potato ricer for the cooked egg yolks. This makes the yokes super creamy! Please click on the recipe source to see how I made these, along with some clever tricks of the trade.

    Ingredients

    • 6 eggs
    • For the filling:
    • 2-4 Tbsp. mayonnaise
    • 1 tsp. yellow or brown mustard
    • splash of white wine vinegar (1-2 tsp)
    • pinch of yellow curry (totally optional)
    • salt and pepper, to taste
    • Garnish:
    • Cornichon (miniature pickles)
    • Capers
    • Paprika

    Directions

    1. Super helpful: Save the cardboard (not styrofoam) egg carton
    2. Cut it to fit into the pressure cooker.
    3. Prepare an ice bath in a large bowl, set aside.
    4. Fill the pressure cooker with 1 cup of water.
    5. Place the egg cart on top of a trivet. Place the lid on, lock and pressure cook on HIGH for 6 minutes.
    6. Release the pressure, then remove the eggs (with tongs) and place into the ice bath.
    7. Once cool, peel under slow running cold water.
    8. For the eggs:
    9. Cut the cooled eggs in half.
    10. Remove the cooked egg yolk (I push the white part of the egg, gently, inside out.)
    11. Using a potato ricer, I place all of the egg yolks into the well and squeeze into a bowl.
    12. Add the mayonnaise and season to your liking. It's best to go easy on the mayo, adding more in small increments until it reaches your ideal consistency.
    13. Place the filling into a piping bag (or a Zip-Log bag, with the corner cut off) and use a star tip filling. Pipe into each egg.
    14. Garnish with a pinch of paprika for color. Garnish to your liking. I use thinly sliced cornichons, or capers. A small sprig of fresh dill or parsley looks festive, too.
    15. Keep the eggs chilled until right before serving. They will disappear fast!

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    Comments

    • Chere
      Chere
      Another great egg recipe. I am very fortunate to get my eggs fresh from a Organic Farm that has chickens so my eggs are day fresh!!!!

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