Œufs mimosa à l’Instant Pot

Ingrédients

• 6 - 8 large eggs
• 1 cup (250ml) cold water
• Paprika
• 2 tablespoons (30g) full fat mayonnaise
• 1 tablespoon (15ml) extra-virgin olive oil
• 1 teaspoon (5g) dijon mustard
• 1 teaspoon (5ml) white vinegar
• 1/4 - 1/2 teaspoon (1.25g – 2.5g) sriracha ((adjust to your own spicy preference))
• Ground black pepper and sea salt to taste

Préparation

1. 1

   Make Instant Pot Hard Boiled Eggs: Place 1 cup of cold water and a steamer basket in Instant Pot. Place 6 - 8 large eggs on the steamer basket. Close the lid. Pressure cook at Low Pressure for 12 minutes + Quick Release. Open the lid carefully. Peel the eggs under cold running tap water. Then stop the cooking process by submerging the eggs in a cold water bath for roughly 5 minutes.

2. 2

   Remove Egg Yolk: Slice the cooled hard boiled eggs in half. Carefully separate all the yolks from the egg whites in a small mixing bowl. Set aside the egg whites on a plate. Smash the yolks with a fork.

3. 3

   Make Deviled Dressing: Add 2 tbsp (30g) mayonnaise, 1 tbsp (15ml) extra-virgin olive oil, 1 tsp (5g) Dijon mustard, 1 tsp (5ml) white vinegar, and ¼ - ½ tsp (1.25g – 2.5g) Sriracha to the smashed egg yolks. Mix well. Taste and season with sea salt & ground black pepper if necessary.

4. 4

   Pipe Deviled Dressing: Place the dressing mixture in a small ziploc bag, cut a small corner with a pair of scissors. Then, pipe the dressing mixture into the egg whites.

5. 5

   Garnish Deviled Eggs: Sprinkle paprika on the deviled eggs, season with ground black pepper and sea salt. Enjoy~