Pressure Cooker Stuffed Deviled Eggs
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.
- 6 eggs
- 2 to 4 tablespoons mayonnaise
- 1 teaspoon yellow or brown mustard
- Splash of white wine vinegar (1 to 2 teaspoons)
- Pinch yellow curry, optional
- Salt and pepper, to taste
- Cornichon (miniature pickles)
Preparation time 34mins
Cooking time 40mins
Adapted from afeastfortheeyes.net
Super helpful: Save the cardboard (not styrofoam) egg carton and cut it to fit into the pressure cooker.
Prepare an ice bath in a large bowl, set aside.
Fill the pressure cooker with 1 cup of water.
Place the egg cart on top of a trivet. Place the lid on, lock and pressure cook on HIGH for 6 minutes.
Release the pressure, then remove the eggs (with tongs) and place into the ice bath.
If you don't own a pressure cooker, here's how to cook perfect hard boiled eggs on the stove:
Place eggs in medium saucepan, cover with 1-inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes. Peel and use as desired. (Source: America's Test Kitchen, Season 1)
Once cool, peel under slow running cold water.
For the eggs:
Cut the cooled eggs in half.
Remove the cooked egg yolk (I push the white part of the egg, gently, inside out.)
Using a potato ricer, I place all of the egg yolks into the well and squeeze into a bowl.
Add the mayonnaise and season to your liking. It's best to go easy on the mayonnaise, adding more in small increments until it reaches your ideal consistency.
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.
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.
Keep the eggs chilled until right before serving. They will disappear fast!
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