Don’t you just love deviled eggs? It was my Daddy’s favorite food in all the world.
Our family fights over these eggs at BBQ picnics and holidays. Who’s gonna get the last deviled egg? I sure hope it’s me this year.
I gotta admit, I really don’t like making these babies. Peeling eggs has never been on my list of joys in life. But recently, I discovered how perfect eggs can be when my cousin, Christina, taught me how to cook them in the INSTANT POT. And guess what? This year, I’m the one who’s making the deviled eggs!
The INSTANT POT is an incredible tool for boiling eggs. It takes all the guess work out of the process and the results are amazing.
So, get out your INSTANT POT…and use the 5 X 5 X 5 rule. Or just do what I do and push the EGG button. 🙂 Easy peasy.
You basically put 12 eggs in the pot, add a cup of water and cook the eggs for 5 minutes on HIGH. Next, let the pot release naturally for 5 minutes, then push the VENT button. Open the lid, and gently transfer the eggs to a bath of ice cold water for 5 minutes. That’s it! The peelings just fall off!
Of course, you can always boil the eggs the old fashioned way and everything will turn out just fine.
While that’s amazing, the real secret to perfect deviled eggs is in the filling. It doesn’t matter about anything else if the filling is too thin and can’t stand up to the egg white. Ya gotta give that filling some substance.
The best way to do this is to start with cream cheese. Beat it ’til it’s really creamy, then add mayo, two kinds of mustard, and onions to the mix. Throw in those egg yolks, some garlic salt and pepper…and the secret ingredient…fresh dill weed.
That’ll do, egg. That’ll do. 🙂Print
Deviled Eggs don’t get any better than this. The secret is in the flavorful filling!
- 12 eggs, boiled, sliced and yolks removed
- 8 oz. Neufchatel cream cheese
- 1/2 cup mayonnaise (I use Duke’s)
- 2 Tbsp. yellow mustard
- 2 Tbsp. dijon grain mustard
- 1 Tbsp. fresh dill, chopped
- 1/4 cup onion, minced
- 1/4 tsp. garlic salt
- dash of pepper
- dash of hot sauce (optional)
- Boil eggs, peel, slice lengthwise, and remove yolks.
- Set yolks aside in a separate bowl.
- In a mixer, beat cream cheese until fluffy.
- Add mayo and both mustards. Beat on high about 3 minutes.
- Add egg yolks, fresh dill, onion, salt and pepper.
- Add a dash of hot sauce if you like it spicy.
- Continue to beat until creamy (about 3 minutes on high).
- Place egg mixture in a piping bag and pipe into egg whites.
Garnish deviled eggs with fresh dill weed if desired.
Arrange eggs on top of lettuce and parsley on a pretty platter, or use an egg tray if you have one.
- Category: Appetizers, Sides
- Cuisine: Southern
Keywords: deviled eggs, appetizers
See this recipe on Meal Plan Monday!