DECORATIVE DEVILED EGGS RECIPES

Steps:

• Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
• Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

Steps:

• Pour the water into the Instant Pot® and place the steam rack on the pot bottom. Carefully arrange the eggs on the rack, stacking them on top of one another if necessary. Lock the lid in place and turn the valve to Sealing. Press the Egg button and cook on high, or press the Manual/Pressure button and set the cook time for 8 minutes at high pressure.
• While the eggs are cooking, prepare an ice bath. When the eggs are ready, let the steam release naturally for 5 minutes, then turn the valve to Venting to release any residual steam. Carefully remove the lid and transfer the eggs to the ice bath. When the eggs are cool enough to handle, lift them from the water. Crack the egg shells, remove, and discard.
• While the eggs are cooling, make the bread crumbs. In a frying pan over medium heat, warm the oil. Add the bread crumbs, garlic, paprika, cayenne, and parsley and cook, stirring constantly, until the crumbs are well toasted, about 3 minutes. Remove from the heat and let cool.
• Cut each egg in half lengthwise. Use a spoon to scoop the yolks into a bowl. Set the egg white halves, hollow side up, on a serving platter and set aside. Add the mayonnaise, Sriracha sauce, mustard, and vinegar to the yolks and whisk until no lumps remain. Season with salt and pepper.
• Spoon the yolk mixture into a pastry bag fitted with a large star tip and pipe about 1 heaping tablespoon into each egg white half. Top with some bread crumbs and a sprinkle of parsley and serve.