My Million Dollar Deviled Eggs Have a Secret Ingredient (It’s Already In Your Fridge)
These pressure-cooked deviled eggs are rich and creamy with a secret touch of butter and a zing from mustard and brine — perfect party bites with a gourmet twist.
Equipment
- 1 Pressure cooker for cooking eggs
Ingredients
Deviled Egg Mixture
- 6 Hard-cooked eggs
- 2 tablespoon Butter softened
- 2 tablespoon Mayonnaise
- 2 teaspoon Dijon mustard
- 0.5-1 teaspoon Hot sauce to taste
- 2 teaspoon Pickle or olive brine optional
- Salt to taste
- Freshly ground black pepper to taste
Instructions
Instructions
- Place eggs in pressure cooker with 1 cup of water. Seal and cook on high pressure for 5 minutes.
- Use quick release to release pressure and open lid carefully.
- Drain hot water and transfer eggs to ice bath to cool.
- Peel eggs once cool enough to handle.
- Slice eggs in half lengthwise and scoop out yolks into a bowl, set whites aside.
- Mash yolks with fork until smooth.
- Add butter, mayo, mustard, hot sauce, and brine to yolks. Mix until creamy.
- Season with salt and pepper. Spoon or pipe mixture into egg whites. Garnish if desired and chill.
Notes
Top with paprika or chopped chives for color and flavor. Best served chilled within 2 days.