Deviled Eggs
A staple at most family gatherings, especially at holiday meals and summer cookouts, deviled eggs seem to disappear off plates quickly! This recipe is very close to how my momma makes them; the only difference is that she doesn't measure the ingredients! I started measuring things out so I could share this delicious recipe with all of you!
Ingredients
- 12 large eggs
- ½ to ¾ cup mayonnaise
- 1 tablespoon yellow mustard
- splash apple cider vinegar
- paprika
Instructions
Instant Pot Instructions
- Add eggs to instant pot with grate
- Add 1 cup water and set valve to "sealing"
- Use "egg" setting or "manual" setting, and set timer to 5 minutes
- Once the timer goes off, manually release pressure and set a timer for 5 minutes
- Submerge eggs in a bowl of ice water and set another timer for 5 minutes
Stovetop Instructions
- Place eggs in a medium saucepan and cover with water
- Turn heat to medium high and bring to a boil
- Once water begins to boil, turn off heat and set a timer for 15 minutes
- After timer goes off, transfer eggs to a bowl of ice water for 5 minutes
Air Fryer Instructions
- Add eggs to air fryer and cook at 250 degrees for 17 minutes
- Transfer cooked eggs to bowl of ice water and set timer for 5 minutes
After the Eggs are Cooked
- Remove eggs from ice bath and peel off the outer shell
- Cut eggs in half lengthwise and remove yolks
- Place yolks in a small mixing bowl
- Add mayo, mustard, and vinegar to the egg yolks and mix together until smooth and combined
- Transfer yolk mixture to a plastic ziploc bag and snip off one end
- Pipe yolk mixture back into egg halves
- Sprinkle eggs with paprika
- Refrigerate until ready to serve
Notes
Macros per servings (serves 6): Calories 328, Carbs 0.2g, Fat 30.6g, Protein 12.3g
Nutrition
Calories: 328kcal
Tried this recipe?Let us know how it was!