Devilled Eggs

DEVILLED EGGS with Breadcrumb Topping! "If you’re looking for a simple appetizer, this one can feed many with little effort. Eggs are cooked using the Instant Pot’s pressure cooking feature. You can cook many eggs to perfect consistencies easily. Recipe makes 24 egg halves that can be filled with the delicious spicy mayo. I used my Vortex air fryer to toast the breadcrumbs."

Thank you Kgomi for the recipe.

Ingredients:
1 cup water
12 large eggs
Bowl of Ice
¼ cup mayonnaise
2 Tbsp hot sauce
1 tsp white wine vinegar
Salt and Pepper
1 cup Breadcrumbs
1 tsp chilli powder
2 tsp paprika
2 tsp Italian Herbs
2 Tbsp olive oil
 
Method:
Place the steam rack into the Instant Pot and pour in water. Place eggs on top of the steam rack.
Cover the Instant Pot with the lid. Set the pressure valve to “Sealing”. Set the Instant Pot to the “Eggs” setting and pressure cook for 8 minutes. Allow pressure to release naturally for 5 minutes then manually release remaining and remove lid.
To a large bowl, add ice and cold water to create an ice bath. Place each cooked egg into the ice bath. Allow to cool then crack and remove shells. Cut each egg in half and place the cooked yolks in a bowl and set aside the white halves. Combine the egg yolks, mayonnaise, hot sauce, white wine vinegar, salt, and pepper. Mix until smooth and spoon into empty white egg halves.
To make breadcrumbs, in a bowl combine the breadcrumbs, chilli powder, paprika, Italian herbs and Olive oil; mix together until crumbs are coated. Toast these breadcrumbs in either an air fryer for 3 minutes at 180 C or on a frying pan until browned.
Top filled devilled eggs with toasted breadcrumbs and serve.