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Deviled Eggs

Ingredients

Pressure

  • 1 Cup Water
  • 12 Eggs

Bowl

  • 8 tbsp Mayonnaise (1/2 cup)
  • 2 tbsp Brown Mustard
  • 2 tbsp Pickle Relish, Sweet
  • 1-2 Scallions, chopped
  • 1 tsp Caraway Seed, crushed
  • finish with dusting of Paprika

I keep forgetting this recipe, so I’m writing it down here. This is a very very popular dish, and it’s never as good if you don’t make it yourself. Some of the ones you get at the store are awful.

The key to good eggs is of course the pressure cooker. The method is as follows:

  • Get a pot with holes on the bottom, or a steamer basket that can fit inside the pressure cooker. If you have a lot of eggs, you may have to use something sturdier.
  • Get something to put under the pot that suspends it off of the bottom. This should be something that allows water to flow under it. The trivet that comes with the pressure cooker works well. It just has to be sure to not tip over.
  • Put the eggs in the pot. You can make as many as you want. I have cooked a whole rack of eggs before with the same method.
  • Put one cup of water in the bottom of the pot. If this makes you nervous, put 1 1/2 cups.

This particular recipe calls for the eggs to be done, so cook it under pressure for 4 minutes. If you want them more done (which is better for this recipe), then let rest at pressure for 2 minutes before venting. Put them immediately in ice (or cold) water to cool them down.

Once they are cool, this method produces eggs that are generally easy to peel. Being easy to peel is mostly based on how old the eggs are more than how they are cooked. The sac separates some from the shell over time. It is also important to keep them lubricated with water while peeling. If you have a really hard time peeling them, you can try putting them in the fridge for a few hours before peeling.

Once the eggs are peeled, cut them in half, and remove the yolks. Put the yolks in a bowl, along with the other ingredients, and mash them up with a fork or the back of a spoon.

The mixture should be fairly smooth, but not too smooth. You want to be able to see the texture of the yolk. I have a theory that adding a bit more vinegar (instead of just what is provided by the mustard) would make the mixture smoother, but I haven’t tried it yet.

Spoon the mixture back into the egg whites, and dust with paprika.

For something that is just in-effect just a giant pile of condiments and eggs, it’s an amazing dish, and easy to make in volume for a party.