Million Dollar Deviled Eggs: Pressure Cooker Style
This is the best deviled egg recipe, made slightly sweet and extra creamy, thanks to the addition of butter. Perfect for any gathering!
Equipment
- 1 Pressure cooker
- 1 Mixing bowl for mashing yolks
- 1 Ice bath to stop the cooking process
Ingredients
Main ingredients
- 12 large Eggs not too fresh, best if a few days old
- ¼ cup Mayo for creamy texture
- 1 tablespoon Butter softened
- 2 teaspoons Yellow mustard for punch
- 2 teaspoons Dijon mustard for extra punch
- 2 teaspoons Sweet gherkin pickle juice for a subtle tang
- 1 teaspoon Sugar to balance savory and tanginess
- ⅛ teaspoon Salt to season
- ⅛ teaspoon Pepper to season
- Dash Tabasco sauce optional, for a little kick
- Paprika for sprinkling on top
- Bacon pieces optional
Instructions
Instructions
- Place your eggs in the pressure cooker basket or on a trivet. Pour in about 1 cup of water.
- Lock the lid and set the valve to sealing position. Pressure cook on high for 5 minutes.
- After 5 minutes, allow for a natural release for 10 minutes.
- Quick release any remaining pressure and plunge eggs into an ice bath for 5 minutes.
- Peel eggs, slice in half lengthwise, and scoop yolks into a bowl.
- Mash yolks with mayo, butter, mustards, pickle juice, sugar, salt, pepper, and Tabasco.
- Spoon or pipe the mixture back into egg whites. Sprinkle with paprika and bacon bits.
Notes
Serve chilled for best experience. Store leftovers in an airtight container with a damp paper towel to maintain freshness.