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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 Method

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

Method
 

  1. Place a trivet into the instant pot and pile your eggs onto the trivet
  2. Pour 1 C of water into the instant pot
  3. Manual high pressure for 5 minutes
  4. Natural release for an additional 5 minutes
  5. Release steam and place eggs in a ice bath and allow to sit for 45 minutes before removing shells
  6. Cut the eggs lengthwise and place the yolk into a medium bowl
  7. Mash the egg yolk then combined the finely diced onion and bacon crumble
  8. Mix in the mayo, yellow mustard, salt, crushed black pepper, cayenne pepper, smoked paprika and apple cider vinegar
  9. Mix until combined
  10. Spoon mixture into the egg whites
  11. Top with dried parsley or chives
  12. Place into the fridge until ready to eat