Receta de huevos rellenos en Instant Pot

Ingredientes

• 6 large eggs (cold)
• 1 cup water
• 1/4 cup mayonnaise
• 1 teaspoon yellow mustard
• Fine sea salt (to taste)
• Freshly cracked black pepper (to taste)
• Paprika (for topping)

Preparación

1. 1

   Pour the water into the metal inner pot...: Pour the water into the metal inner pot of the Instant Pot, and place the metal trivet at the bottom of the pot. Arrange the eggs on top of the trivet.

2. 2

   Close the lid, and set the pressure release...: Close the lid, and set the pressure release valve to the sealing position. Program the Instant Pot on Manual mode to cook on high pressure for 5 minutes. Once the eggs finish cooking, allow them to natural release for 5 minutes before turning the pressure release valve to the venting position.

3. 3

   While the eggs are cooking, fill a large...: While the eggs are cooking, fill a large bowl with cold water and ice to make an ice bath.

4. 4

   Turn the pressure release valve to the venting...: Turn the pressure release valve to the venting position. Once the remaining pressure has released, remove the lid. Use a pair of tongs to transfer the eggs to the ice bath. Let them rest in the ice bath for 5 minutes before peeling the shells. It’s important to start peeling at exactly 5 minutes and move quickly at this point, the first eggs will be easier to peel than the last eggs. The faster you move through the eggs (while still removing the shells gently), the easier it will be to peel the eggs. If you’re having trouble, peel the eggs under running cold water.

5. 5

   Cut the peeled eggs in half lengthwise, and...: Cut the peeled eggs in half lengthwise, and gently remove the yolks to a medium sized bowl. Arrange the whites on a serving platter. Use the back of a fork to mash the yolks to a fine powder consistency. Add the mayonnaise and mustard to the egg yolks and mix. Taste and add salt and pepper to your preference. Spoon or pipe the yolk mixture into the egg whites, then sprinkle with paprika.