Ingredients
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8 large Egg
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1½ cups Water
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¼ cup Mayonnaise
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2 tablespoons Yellow Mustard
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Sea Salt
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freshly ground Black Pepper
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Paprika
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Scallions
Directions
Steps
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1
Done
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Crack and separate the yolks from the whites into two mixing bowls. Set aside the yolks. Whip the whites just until frothy. Pour into dish, and then cover with foil. |
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2
Done
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Whip egg yolks until blended, and set to the side. |
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3
Done
|
Pour 1½ cups of water into your pot and place trivet into bottom. Place in your dish of egg whites, lock the lid and close the vent. Put on High Manual Pressure for 6 minutes. NPR for 2 minutes, and then QPR the rest of the pressure. |
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4
Done
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Remove dish from the pot and allow to cool to room temperature. Once cooled, place in the fridge for 15–20 minutes. Drain water from your Instant Pot. |
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5
Done
|
Turn machine on in Sauté mode and lightly spray bottom of inner pot with nonstick spray. Once hot, add yolks. You will want to constantly stir the egg yolks so you don’t overcook them by accident it’s not fun having to start all over again. |
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6
Done
|
Take out cooked egg yolks, and flake with a fork. Then add mayonnaise, mustard, salt, and pepper. Mix well with a fork. Place contents into a pastry bag. Place in fridge to cool for about 10–12 minutes. |
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7
Done
|
Retrieve the egg whites from the fridge. Remove egg whites from the dish and place on a cutting board. With a sharp knife, cut 2 equally spaced lines vertically, and then 4 equally spaced lines horizontally. You will wind up with 12 pieces. |
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8
Done
|
With the pastry bag, create dollops of yolk mixture on top of each piece. Garnish with paprika and pieces of scallions. Place back in the fridge until ready to serve. |
