Place as many eggs as you would like in your instant pot. I use a wire basket to hold them. Add 1 cup water and set the manual timer to 4 minutes. After instant pot beeps, allow a 5 minute natural release. Remove from pot and place in ice water. Peel and extract yolk. Combine all the yolks with:
2 tablespoons of cream
1 tsp. dried parsley
1/2 tsp. dried chives
1/2 tsp. mustard powder
1/4 tsp. dried dill weed
1/4 tsp. seasoned salt
1/4 tsp. paprika
1/8 tsp. black pepper
1/8 tsp. garlic powder
about 1 cup mayo or a combo of mayo and sour cream
Adjust according to how many eggs you are using.
Mix well and place back into egg halves.
Dust with paprika and serve.
No comments:
Post a Comment