Jan's Deviled Eggs, Instant Pot Style

I'm recycling this post from several years ago for a very good reason - I've joined the ranks of the Instant Potters, thanks to an early birthday present from my dear husband.

I don't often get all the bells and whistles on my appliances,
but this thing rocks. Go here to learn more.

Missy was right - this appliance is a dream.

One of my favorite ways to use it is to boil eggs!

I know, I know. It's a pressure cooker, so I'm not really boiling the eggs. But when they turn out like this?

Every time?

And peeling them is...wow!?!

It's time to bring back deviled eggs!

Jan's Deviled Eggs

Jan here, sharing the ultimate mid-western summertime dish…

                  Wait a minute…maybe corn would take that honor…or grilled burgers…or…

Oh well, we’re sticking with this one: deviled eggs.

What summer picnic would be complete without a dish of deviled eggs?

One of the great things about this dish is that it’s so versatile. As long as you have the basics – eggs, mayo and flavoring – the rest is up to you.

First, basic deviled eggs.

Boil six eggs.  Cool them down and peel them. Cut each egg in half and gently pop the yolks onto a plate.

That’s right. Plate, not bowl. It’s so much easier to crumble the yolks and mix the ingredients if you use the back of a fork and mash them on a plate.

Mash them well. Nice and crumbly.

Now add a couple tablespoons mayonnaise (or salad dressing, if you prefer), minced onion, about a teaspoon of mustard, salt and pepper. Mix that all up together (add more mayo if it’s too dry), and then fill your egg halves with the seasoned yolks.

If you have a pastry bag, use that. I don’t, so I just scoop the stuff in with my fork.

Voila! Deviled eggs!

But now the fun part begins. This is where you can be as creative as you want to be.

These are my Southwest Deviled Eggs. Instead of regular mustard, I added Southwest Spicy mustard and a bit extra onion. The seasoning on top is Chipotle Chile Pepper.

Wowsers, they were good!

Another fun spice to use is wasabi. Be judicious with it, though – too much wasabi and the yolk mixture tastes bitter. I think I used ½ teaspoon for six eggs.

And let's chat about picnics.

I love this quote - it's on my July desk calendar:

"Bread and butter, devoid of charm in the drawing-room, is ambrosia eaten under a tree."
~Elizabeth von Antrim


Here's one of my favorite picnic memories - lobster on the coast of Maine.

Don't you love the look on my Mom's face? And of course, Grandma gets right down to business. One of her favorite dishes was souse, so lobster didn't faze her at all. And that cute kid on the left? That's me :) If you ask nicely, I might even tell you what year this was...

What's your favorite picnic memory?