Best Deviled Eggs Recipe
The Deviled Eggs recipe everyone will ask for! The crunchy dill pickles and crispy bacon topping make these irresistible.
Equipment
- 1 Pressure Cooker with sealing ring
Ingredients
Ingredients
- 8 hard boiled eggs peeled and halved
- ¼ cup mayonnaise creamy and smooth
- 2 teaspoons dill pickle juice gives it a nice bright tang
- ½ teaspoon yellow mustard or dijon mustard
- pinch salt to taste
- ⅛ teaspoon black pepper that little kick
- ⅛ teaspoon garlic powder to add depth
- 2 baby dill pickles very finely diced
- ⅛ teaspoon paprika to sprinkle on top
- 3 ounces bacon chopped and browned
Instructions
Instructions
- Start by placing your eggs in the pressure cooker on a trivet above some water. Close the lid and make sure the sealing ring is on tight.
- Set the cooker to high pressure for about 5 minutes to start the hard boiling process. This gets the eggs cooking evenly through.
- Once the timer goes off let the cooker naturally release pressure for 5 minutes so eggs finish cooking softly.
- Cut the peeled eggs in half lengthwise, gently pop out the yolks, and start mashing them in a bowl with mayo, pickle juice, mustard, salt, pepper, garlic powder and diced pickles. Mix until creamy and smooth.
- Spoon or pipe the yolk mixture back into the egg whites. Sprinkle paprika on top and finish with that crispy bacon you browned earlier. Serve right away or chill for later snacking.
Notes
To Make Ahead:You can store boiled, unpeeled eggs in the refrigerator for up to a week. Once eggs are peeled, store them in the refrigerator up to 2 days. You can also make the filling and store it in a sealed container or in a piping bag in the fridge. Just before serving, pipe the filling into the egg whites and garnish.