Level: Easy | Total: 35 min | Prep: 20 min | Cook: 15 min | Yield: 4 servings
Ingredients:
6 hardboiled eggs*
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish
Method:
- Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, place in ice bath for at least 5 minutes.
- Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
- Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
* Instant Pot: Place 1 cup of COLD water in the inner pot of Instant Pot for a 6 quart instant pot and 1.5 cups COLD water for an 8-quart Instant pot. Add in egg or steam rack and carefully set as many eggs as desired on or in the rack. Place lid on the pressure cooker and set for cook time for 5 minutes on high pressure. Once cook time has elapsed, let the pressure release for 5 minutes. Then do a quick release and carefully remove eggs from Instant Pot and place in ice water bath. Let eggs sit in water bath for at least 5 minutes to stop cooking. Remove eggs from the water bath.
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