Recipes/Cooking/Baking

recipe is online at:
http://www.onemathematicalcat.org/Recipes/deviledEggs.htm

DEVILED EGGS

Want to see it as a meal? Burns Family Meals
(Click on the photo for a bigger version.)

Make a day ahead—they're even more delicious (if that's possible) after being refrigerated for a while.
Hard-boiling the eggs in the instant pot makes them super easy to peel!
I crumble the shells and air-fry for a few minutes to give to my chickens—great calcium supplement.

INSTANT POT HARD-BOILED EGGS:

Pour 1½ cups water in instant pot.
Insert mesh basket.
Place eggs in basket. The number of eggs doesn't matter—the cooking time doesn't change!
Manual, 8 minutes, quick release
Remove the basket and place in an ice bath to stop cooking.
Peel immediately for best results: tap lightly on counter, roll gently in hands, peel starting at ‘fatter’ end (the ‘air pocket’ is here).

DEVILED EGGS:

12 hard-boiled eggs
1/2 cup mayonnaise
1 tsp dried parsley flakes (more for decoration)
1 tsp dried chives (more for decoration)
1/2 tsp ground mustard
1/2 tsp dill weed
1/4 tsp salt
1/4 tsp paprika (more for decoration)
1/8 tsp black pepper
1/8 tsp garlic powder
2 Tb milk

Slice eggs in half lengthwise; remove yolks.
Put whites in a deviled egg tray (these are the ones we have).
Mash yolks with a fork; add remaining ingredients and mix well.
Fill whites. Garnish as desired with parsley, chives, paprika.