Classic Deviled Eggs
Deviled Eggs are a staple for parties and these are a show stopper. Your classic deviled eggs have been enhanced with bacon and cayenne.
INGREDIENTS:
12 large eggs
2 tbsp colemans yellow mustard
½ C Mayo
1 small yellow onion, finely diced
1 C crumbled bacon
1 tsp kosher salt
1 tsp crushed black pepper
¼ tsp ground cayenne pepper
1 tsp apple cider vinegar
¼ tsp smoked paprika
Instant pot
1 C water
DIRECTIONS:
Place a trivet into the instant pot and pile your eggs onto the trivet
Pour 1 C of water into the instant pot
Manual high pressure for 5 minutes
Natural release for an additional 5 minutes
Release steam and place eggs in a ice bath and allow to sit for 45 minutes before removing shells
Cut the eggs lengthwise and place the yolk into a medium bowl
Mash the egg yolk then combined the finely diced onion and bacon crumble
Mix in the mayo, yellow mustard, salt, crushed black pepper, cayenne pepper, smoked paprika and apple cider vinegar
Mix until combined
Spoon mixture into the egg whites
Top with dried parsley or chives
Place into the fridge until ready to eat
Nutrition
Calories: 85kcal | Carbohydrates: 1g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 98mg | Sodium: 232mg