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
INSTRUCTIONS :
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.