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Receta Perfect Easy-To-Peel Hard Boiled Eggs & Deviled Eggs Recipe (with some help from my Pressure Cooker)
Add a photoFor most of my life, I couldn't peel a hard boiled egg without having most of them turning out looking like a cat had peeled them with their claws. This pressure cooker technique works great! To make stuffed eggs, I use my potato ricer for the cooked egg yolks. This makes the yokes super creamy! Please click on the recipe source to see how I made these, along with some clever tricks of the trade.
Ingredientes
- 6 eggs
- For the filling:
- 2-4 Tbsp. mayonnaise
- 1 tsp. yellow or brown mustard
- splash of white wine vinegar (1-2 tsp)
- pinch of yellow curry (totally optional)
- salt and pepper, to taste
- Garnish:
- Cornichon (miniature pickles)
- Capers
- Paprika
Direcciones
- Super helpful: Save the cardboard (not styrofoam) egg carton
- Cut it to fit into the pressure cooker.
- Prepare an ice bath in a large bowl, set aside.
- Fill the pressure cooker with 1 cup of water.
- Place the egg cart on top of a trivet. Place the lid on, lock and pressure cook on HIGH for 6 minutes.
- Release the pressure, then remove the eggs (with tongs) and place into the ice bath.
- Once cool, peel under slow running cold water.
- For the eggs:
- Cut the cooled eggs in half.
- Remove the cooked egg yolk (I push the white part of the egg, gently, inside out.)
- Using a potato ricer, I place all of the egg yolks into the well and squeeze into a bowl.
- Add the mayonnaise and season to your liking. It's best to go easy on the mayo, adding more in small increments until it reaches your ideal consistency.
- Place the filling into a piping bag (or a Zip-Log bag, with the corner cut off) and use a star tip filling. Pipe into each egg.
- Garnish with a pinch of paprika for color. Garnish to your liking. I use thinly sliced cornichons, or capers. A small sprig of fresh dill or parsley looks festive, too.
- Keep the eggs chilled until right before serving. They will disappear fast!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 12 servings | |
| Calories 58 | |
| Calories from Fat 46 | 79% |
| Total Fat 5.13g | 6% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 54mg | 2% |
| Potassium 31mg | 1% |
| Total Carbs 0.23g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.19g | 0% |
| Protein 2.79g | 4% |
Comentarios
13 de Agosto de 2015Another great egg recipe. I am very fortunate to get my eggs fresh from a Organic Farm that has chickens so my eggs are day fresh!!!!
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