Yield: 12 deviled eggs (4 servings)
Prep Time: 20 minutes (not including time to make mayo)
Cook Time: 5 minutes

Don’t save fun foods for when you have guests over — add these to your meal prep list! They’re great to grab on a busy morning as you’re heading out the door.

Instead of hard-boiling eggs in water, I like to steam them in the Instant Pot, which makes them very easy to peel. Of course, you can always go the traditional boiling route if you prefer.

I recommend using my Butter Bacon Mayonnaise for this recipe, but feel free to use store-bought if you do. If you buy store-bought mayo, look for one made with avocado oil or coconut oil. Always read ingredient labels — some products say “avocado oil” on the front but still include vegetable oil.

Ingredients

• 6 large eggs
• 3 tablespoons Butter Bacon Mayonnaise
• Kosher salt, to taste
• Chopped cooked bacon, for garnish (optional)

Instructions

1. Place the eggs on a trivet in the Instant Pot.
2. Add ½ cup of water, secure the lid, and pressure cook on high for 5 minutes.
3. When the cook time is up, immediately flip the valve to quickly release all the pressure.
4. Once the pressure is fully released and you can safely open the lid, transfer the eggs to an ice bath and let cool completely, about 5–10 minutes.
5. Peel the eggs, then cut them in half lengthwise. Pop out the yolks and place them in a small bowl or mini food processor.
6. Add the mayo to the yolks and blend until smooth. Season with salt to taste.
7. Fill the egg whites with the yolk mixture using a spoon or by piping it in with a plastic baggie (corner cut off).
8. Top with chopped bacon if desired.

You can find this recipe and more like it in my cookbook