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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.
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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

Instructions
 

  • 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