This recipe is the most popular request. Every party we have, I serve deviled eggs. When my sister, Verna hosts Thanksgiving, I’d better bring deviled eggs or less her guests will give me a hard time. One year, I decided to bring a new dish. Boy did her guests give me a lot of grief. They don't mind me trying a new dish, but by golly, deviled eggs cannot be off the list.
I used to have problems boiling eggs without them cracking or peeling the egg shells was a pain. My brother, George introduced me to the Instant Pot. Follow the directions in the recipe book. George even bought me racks for the Instant Pot for the eggs to sit on.
This recipe, I don’t do any measuring. I just eyeball it. I have made anywhere from one dozen to seven dozen deviled eggs at a time, depending on the size of the party. Here are the ingredients that you will need:
Mayonnaise
Mustard
Relish (I cut up my own bread-n-butter pickles and use some of the juice too)
Salt and pepper
Boil eggs in instant pot, follow directions in the recipe book
Once done, remove and put into bowl of iced water to cool down
Peel egg shells and save as compost to put in your garden
Slice eggs in half
Put filling in a plastic bag and clip the corner end of plastic bag off. (This process is so much easier than filling the egg whites with a spoon.) Squeeze and fill egg whites. Sprinkle with paprika.