Instructions

• Place the eggs in a pot filled with water, making sure the water covers them well. Seal up your pressure cooker with the sealing ring and set to boil.
• Let the pressure build and then simmer the eggs for about 10 minutes once pressure is reached. Listen for that valve hiss and keep your timer ready.
• Quickly transfer the eggs to an ice bath when done. This cool down stops cooking and makes peeling easier.
• Peel the eggs carefully, then slice each one in half lengthwise. Scoop out the yolks gently into a bowl.
• Add your finely chopped jalapeño, dill spears, Creole injection butter, yellow mustard, and mayonnaise into the bowl with the yolks. Mix till smooth and creamy.
• Fill each egg white half with that spicy yolk goo. Don’t be shy, get a good amount in there.
• Set up your breading station: flour in one bowl, beaten eggs in the next, and panko bread crumbs in a third. Coat each stuffed egg first in flour, then dip in beaten egg, finally coat with panko crumbs.
• Heat oil in your pot or fryer to 350 degrees Fahrenheit. Fry the eggs in batches for about 3-4 minutes until golden and crisp. Drain on paper towels and serve hot.