Classic Deviled Eggs

Make Ahead Tip: Deviled eggs taste best the first day the are filled. If you like you can prep the halves and store them in a Ziploc bag and prep the filling and store it separately. Then, when it is time to serve you can fill the eggs, garnish, and serve right away. I like to plan on about 2 halves or 1 egg per person.

To Boil The Eggs

• Hard boil the eggs in an Instant Pot pressure cooker or on the stovetop – instructions for both follow:
• INSTANT POT: Add about a dozen ice cubes to a large bowl and fill with water. Set aside.
• Place the eggs in a steamer insert or on the rack that came with your pot. Pour 1 cup of water over the eggs. Put the lid on the Instant Pot in the locked position. Make sure your vent is set to “sealing”.
• Select “Manual setting” and then “+” to increase the cooking time to 5 minutes on High Pressure. The display will show “on” after a few seconds and then the pot is coming up to pressure. Eventually the display will start counting down showing you how much time is left.
• When the pot is done cooking flip the vent to the “venting” position to do a quick release. As soon as you can, open the pot and submerge the eggs in the bowl ice water. Peel the eggs when they are cool enough to handle.
• STOVE TOP: Add about a dozen ice cubes to a large bowl and fill with water. Set aside.
• Put about 1” of water into the bottom of a large pot. Put a steamer insert, cover the pot and bring the water to a boil over high heat.
• Add the eggs to the steamer basket, replace the cover on the pot and continue to cook on high for 12 minutes.
• Immediately place the eggs in the bowl of ice water. Peel the eggs when they are cool enough to handle.

To Devil The Eggs

• Peel the eggs by tapping them gently on the counter until they are cracked in a few places. Then remove the shells, using running cold water as needed to assist.
• Slice each egg in half from the tip to the bottom. You can wipe the knife on a wet paper towel between each cut if you want to make the eggs extra pretty.
• Use a spoon to gently remove the yolks into a medium mixing bowl or gently squeeze the eggs to pop out the yokes. Arrange 24 of the best looking whites on a platter, cut side up. Eat the remaining four or feed to the dog or discard.
• To the bowl of yolks add the mayo, mustard, black pepper and salt. Use a hand mixer to beat the mixture on high until it is smooth and creamy. Taste and add additional salt and pepper if desired.
• Transfer the filling to a piping bag fitted with a round tip or a 1 M tip or alternately use a Ziploc bag with the corner cut off.
• Pipe the filling into the egg whites so each egg is mounded over the top a bit. Of course, you can always use a spoon if you would rather!
• Refrigerate until ready to serve. Garnish with smoked paprika or chives or both. Leftovers are best the first few days.