Easter is upon us and if you haven’t already started to think about your menu, it is time! Eggs signal spring and of course Easter. Our Easter table will not be complete without Deviled Eggs. Now that I think about it, what an ironic title for a recipe that is served to celebrate all things not related to the devil himself but related to the Resurrection. Hmmmm. Ok, I paused and did a little research. Deviled eggs were first referenced in the 18th century when the term “deviled” referred to spicy, specifically foods that used mustard or pepper. Folks in the Midwest or the southern part of the U.S. may refuse to call these tidbits of flavor deviled, opting instead for stuffed eggs or salad eggs. Some even go so far as to title these filled egg cups “angel eggs”. No matter, they are pure deliciousness and my family expects these golden goodies to adorn our Easter table.

Thanks to my electric pressure cooker, or some of you may recognize this appliance better by the name Instant Pot, hard cooked eggs are a breeze. I don’t think I shall ever go back to the old school way of hard cooking eggs. This is definitely easy peasy. Now that I purchased the egg holder for the electric pressure cooker at Sur La Table, I can hard cook 9 eggs in minutes. The biggest plus of hard cooking eggs under pressure is that they peel super, super easy. No fuss, no hassle….my kind of cooking!

Here is the family standby recipe for Deviled Eggs. Now that they have become trendy don’t hesitate to add a variety of ingredients. Bacon, pickled jalapeño, fresh diced tomatoes to name just a few. I still like mine, straight up, the old fashioned way.

Hope you enjoy our family recipe! Please leave me a comment if you give these a try in the pressure cooker. By the way, we will be teaching an Instant Pot, electric pressure cooker class on April 17th. Check out the details here. I would love to see you in class!