Try this Deviled Eggs recipe, or contribute your own.
- Carbohydrate 1.22391447959649 g
- Cholesterol 213.250000001479 mg
- Fat 6.68200454305727 g
- Fiber 0.173308547239424 g
- Protein 6.4034108958618 g
- Saturated Fat 1.80878745021134 g
- Serving Size 1 1 piece (58g)
- Sodium 114.742887533695 mg
- Sugar 1.05060593235706 g
- Trans Fat 2.23490316784593 g
- Calories 90 calories
Step-by-step
- Insert the steam rack into the Instant Pot® and add 1 1/2 cups water. Place 6 small canning jar rings or metal cookie cutters (any shape will work as long as the egg can sit inside) on the steam rack and place an egg in each one (this will keep them from rolling around).
- Lock the lid. Press [Manual] and cook on low pressure for 6 minutes.
- Use the “Quick Release†method to vent the steam, then open the lid. Immediately transfer the eggs to a bowl of ice water to cool.
- In a medium bowl, whisk together the mayonnaise, lemon juice, mustard, and pepper.
- Peel the eggs and slice them in half lengthwise. Scoop the yolks into the mayonnaise mixture and mash to combine. Spoon the mixture into the whites and sprinkle with desired toppings.
The Mechanics of Pressure-Cooking and Scaling
Low pressure cooking in an electric multicooker shrinks sulfur rings between the egg white and yolk, preventing that undesirable grey-green boundary. Steam transfer relies on a sealed chamber holding 1 1/2 cups of water, which generates sufficient vapor without submerging the eggs. Six large eggs fit comfortably on a standard 6-quart steam rack, but multiplication requires geometric restraint. Doubling this recipe means steaming in two separate batches rather than crowding the rack, because overlapping units block uniform steam circulation and yield unevenly set albumen. Plunging the hot shells directly into an ice water bath halts thermal carryover instantly, dropping internal temperatures below 40 degrees Fahrenheit within five minutes to contract the egg membranes away from the inner shell.Flavor Integration and Storage
Whisking mayonnaise, lemon juice, and Dijon mustard creates an emulsion base that must be seasoned before yolk incorporation. Fat molecules coat the tongue slowly, so acid from 1 tablespoon of fresh lemon juice cuts the richness effectively. Storing assembled halves requires airtight containers lined with a damp paper towel to prevent surface drying. Chilled leftovers hold their structural integrity for up to 48 hours, though aromatics like scallions or toasted cumin lose volatile compounds past day one.
