Deviled Eggs Auntie Rose’s Recipe
Auntie Rose's classic deviled eggs with a creamy yolk filling made with Miracle Whip, sweet relish, yellow mustard, and a little vinegar.
Equipment
- 1 Pressure cooker for cooking the eggs
Ingredients
Main ingredients
- 6 large eggs fresh, but not too fresh so they peel good
- ¼ teaspoon kosher salt table salt works but you gotta use less
- 2 ½ tablespoon Miracle Whip for that creamy tang
- 1 teaspoon apple cider vinegar Bragg’s is what Auntie Rose swears on
- 1 teaspoon yellow mustard adds a little zip
- ¼ teaspoon granulated sugar balances the tang
- 2 tablespoon sweet relish something like Vlasic is perfect
- black pepper a dash if you like a teeny kick
- paprika for dusting the tops
- chives chopped fine for fresh green color on top
Instructions
Instructions
- Put your eggs in the pressure cooker on a rack or steamer basket. Pour just enough water to cover the bottom but keep broth depth low, like one cup. Secure the lid and set to high pressure.
- Cook for 5 minutes at high pressure. When it’s done, do a quick release to let out the steam fast and stop cooking right away.
- Immediately drop the eggs into an ice bath for 5 to 10 minutes. This cools them down fast and helps shells peel easy.
- Peel eggs carefully, then slice each egg lengthwise with a sharp knife. Gotta be gentle so the whites don’t break.
- Scoop the yolks into a bowl. Mash them up with a fork until crumbly and smooth enough to mix good with the other ingredients.
- Add kosher salt, Miracle Whip, apple cider vinegar, mustard, sugar, sweet relish and black pepper. Mix it all real good until creamy. Spoon or pipe the filling back into the egg whites. Sprinkle paprika and chives on top for that extra pop before serving.
Notes
Serve chilled and enjoy immediately for best taste.