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Deviled Eggs

Need an easy and delicious side to take to a gathering? These deviled eggs are not made in the traditional way, but the final taste is hands down better than the traditional ones! Make them and see for yourself! #DeviledEggs #sonomnom4u #vegetarian


Boiling:

COLD WATER

1 tsp salt

1 tsp baking soda

Filling:

6 eggs

2 tsp yellow mustard

2 tsp dill pickle juice

1/4 cup Mayonnaise

1 tsp salt

1/2 tsp white pepper

smoked paprika


To boil eggs on stovetop:

In a medium saucepan, add eggs and fill pot with COLD water so there is about an inch of water over the top of the eggs. Add 1 tsp baking soda and 1 tsp salt. Turn burner on high. Bring water to a boil. Once water starts to boil, turn off heat and set the timer for 12 minutes. As soon as the timer dings, put the eggs into ice water and let chill. set aside.

To make perfect Instant Pot Eggs:

Fill Instant Pot with water until there is about an inch of water over the top of the eggs. Add baking soda and salt. Set Instant Pot to MANUAL 4 minutes. Make sure the pressure valve is in the center position. Let eggs go through entire process. Pressure will release automatically. Remove eggs and put them in ice water immediately and let them cool.


To prepare deviled eggs:

Peel all the eggs.

Cut each egg in half vertically and scoop the yolks out into a medium bowl.

Place empty egg white halves onto a large plate.


In the bowl with the egg yolks, add mustard, dill pickle juice, mayonnaise, salt and pepper. I like to do this in a stand-alone mixer for the smoothest, fluffiest result, but you can use a fork, whisk, spoon, or food processor. Mix until perfectly smooth and there are no lumps.


Place mixture into a piping bag or a large zipper bag and cut the tip off the corner. Pipe a generous amount of filling into each empty egg half on the place. Sprinkle the top of each deviled egg with smoked paprika. Place in the refrigerator until ready to serve. Serve cold!

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