Classic Deviled EggsMakes 12 servings, Recipe Courtesy of Heather Ramsdell:
12 large eggs
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons apple cider vinegar
1/2 teaspoon hot sauce
1/4 teaspoon cayenne pepper, plus more for garnish
Flaky salt, to taste
- Fill a large bowl with ice and water. Put 1 cup water into a pressure cooker or multi-cooker. Put a steamer insert into the cooker and arrange the eggs on it, stacking them if needed. Close the lid and turn the valve to seal. Bring to full pressure then cook 5 minutes. Manually release the pressure, then transfer the eggs to the ice bath to stop them from cooking. Let them cool 15 minutes.
- Crack both ends of the shells and tap all over, then peel in running water and discard the shells. Halve the eggs. Pop out the yolks and arrange the whites on a serving tray. Put the yolks into the bowl of food processor and pulse them to pulverize, or push them through a potato ricer into a bowl. Add mayonnaise, mustard, vinegar, hot sauce, cayenne and salt to taste. Process or whisk vigorously until very creamy, scraping down the sides of the bowl. Taste and adjust seasoning if needed.
- Snip a small corner from a sealable plastic bag and put the filling into it. Pipe the filling into the egg-white hollows. Sprinkle the yolk with a tiny pinch of cayenne and the whites with a few flakes of salt, and serve immediately.