Instructions

• Start by setting your pressure cooker with a cup of water and placing the eggs on a steaming rack or basket. Secure that sealing ring, seal the lid, and get ready for the pressure build.
• Set the pressure cooker to high pressure for about 5 minutes. You watch the float valve pop up and the valve hiss start up, knowing you’re on your way.
• When time’s up, do a quick release so the pressure drops fast. Be careful with that valve hiss, it’s real hot steam coming out. Then, carefully take the eggs out and plunge ’em into cold water to stop the cooking.
• Once cooled, peel the eggs. Slice each egg in half lengthwise and pop out the yolks into a bowl. Mash ’em up good with mayonnaise, Dijon mustard, salt, and pepper till it's creamy and dreamy.
• Spoon or pipe the yolk mixture back into the whites nice and neat. Now, coat each deviled egg with breadcrumbs to get 'em ready for frying.
• Heat up your vegetable oil in a fryer or heavy skillet till it’s hot but not smoking. Fry the breaded eggs for 3 to 4 minutes ’til they’re golden and crisp. Let ’em drain on paper towels and brace yourself for a crunchy bite.