Deviled Eggs

There’s nothing quite like a delicious deviled egg recipe to get your taste buds going. This is a classic appetizer that always seems to hit the spot, and it’s perfect for any occasion.

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

DIRECTIONS:

Place a trivet into the instant pot and pile your eggs onto the trivet

Pour 1 C of water into the instant pot

Manual high pressure for 5 minutes

Natural release for an additional 5 minutes

Release steam and place eggs in a ice bath and allow to sit for 45 minutes before removing shells

Cut the eggs lengthwise and place the yolk into a medium bowl

Mash the egg yolk then combined the finely diced onion and bacon crumble

Mix in the mayo, yellow mustard, salt, crushed black pepper, cayenne pepper, smoked paprika and apple cider vinegar

Mix until combined

Spoon mixture into the egg whites

Top with dried parsley or chives

Place into the fridge until ready to eat

Nutrition