Classic deviled eggs with perfectly creamy and well-rounded filling. Get the tested recipe as well as all the tips on how to make them ahead!
1
Place a trivet in inner pot of an Instant Pot. Add water & place eggs on the rack. Pressure Cook for 8 mines on high.
2
Once the time is up, allow the pressure to release naturally for 5 mins, and then carefully turn the valve to venting. Once the pin drops, carefully open the lid.
3
Prepare a bowl of water with ice. Then transfer the eggs into the ice water to cool, about 10 mins.
4
Once the eggs are cooled, Crack the shell all over & gently peel. Cut the peeled eggs in half & separate the yolks.
5
Place the yolks in a medium bowl & mash them well with a fork.
6
Add mayo, apple cider vinegar, Dijon mustard, Worcestershire sauce & salt. Mix with a rubber spatula until smooth.
7
Transfer the filling into a pastry bag, fitted with a star tip, or just a Ziploc bag.
8
Arrange the egg whites on a serving platter & pipe the filling into egg whites.
9
Garnish with fresh dill or paprika, if desired.