Friday, December 28, 2012

Deviled Eggs in the Pressure Cooker!

Deviled Eggs

Ingredients: Yields:
• 6 eggs
• 1/4 cup mayonnaise
• 1 tsp. dry mustard
• 1/4 onion, finely chopped
• 1/2 stalk celery, finely chopped
• Salt and pepper to taste
• Paprika for garnish
12 deviled eggs
  • Put 1/2 cup water in small pressure cooker or pressure skillet, add room temperature 
  • eggs (removed from refrigerator for 10 minutes or longer) to bottom of cooker.
  • Close and lock the lid in place and heat up to build pressure until the blue indicator 
  • rises.
  • Turn down the heat when the second white ring appears, and cook for 6 minutes.
  • Release the pressure using the button on the handle or place pressure cooker in sink 
  • and pour cold water over the lid until it opens.
  • Cool eggs in cold water until cool enough to handle, and peel the eggs.
  • Cut eggs in half lengthwise, remove yolks and mash with remaining ingredients.
  • Use two spoons to refill egg white halves (you may also use pastry tube or a storage
  • bag with a corner tip cut off).
  • Sprinkle with paprika for garnish.
Alternate: For regular hard boiled eggs, follow steps 1-5 above. To make these more devilish
use chili powder or hot paprika instead of regular paprika.

No comments:

Post a Comment