Deviled Eggs

Any holiday meal, pot luck, outdoor cookout here in the South isn’t complete without a plate of good ol Deviled Eggs. The name does cause some to “clutch their pearls” but it really has nothing to do with the forked tongued devil. The history goes back to the Romans. They added spices to their mixture and the heat from these spices gave them the name deviled eggs. No matter what you call these we can all agree to call them good!

Author: Kimmy's Southern Cooking

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Deviled Eggs

Deviled Eggs are a staple here in the South and every family has their favorite recipe for them. I usually eyeball the measurements so I suggest you measure with your heart, also.

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Ingredients

Boiled Eggs in the Instant Pot

• 1 dozen eggs
• 1 c water

Filling

• egg yolks
• good quality mayonnaise
• 1 t yellow mustard
• pickle relish, sweet or dill
• salt and pepper to taste
• paprika

Instructions

Boiling Eggs in the Instant Pot

1. Place the rack inside the Instant Pot. Add eggs and 1 cup of water to the bowl.
2. Place lid on Instant Pot and set vent on top to NOT VENT.
3. Set to cook on high for 6 minutes, let naturally release for 6 minutes.
4. Using a long handle utensil toggle vent to release steam. Carefully remove lid.
5. Place eggs into a bowl of water with ice cubes. Let sit for 5 to 6 minutes.
6. Remove eggs, peel and cut eggs in half long ways.

Filling

1. Place egg yolks into a mixing bowl.
2. Using a fork, pastry cutter or a hand mixer mash egg yolks until they are completely pulverized.
3. Add 1 tablespoon of mayonnaise, adding more as needed.
4. Add mustard, salt and pepper to taste and relish.
5. Mix until well combined.
6. Using two spoons or a pastry bag fill egg whites with yolk mixture.
7. Sprinkle with paprika.

Notes

Eggs can be boiled in a pot on the stove.

Add mayonnaise a little at a time. Too much will make them runny.