Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 pieces
- 6 large pastured eggs
- 1 1/2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1-2 drops Dill Vitality
- 1 pinch salt
- 1 pinch pepper
- paprika (garnish)
- dried dill weed (garnish)
Place eggs in the Instant Pot on a trivet or stainless steamer basket. Add 1 cup of water. Set to STEAM for 6 minutes.
Once the timer goes off, let the pressure naturally release for 6 minutes.
Carefully remove the eggs from the pot and place in a bowl of ice water until cool or about 6 minutes. Allow eggs to fully cool in the refrigerator for one hour.
Once eggs are cool, slice them in half lengthwise. Scoop out the yolk and set aside.
Mash the egg yolks with a fork. Add mayonnaise, mustard, dill vitality, and salt and pepper to taste.
Mix until smooth with a spoon or a food processor.
Add yolk mixture to a pastry bag or ziplock bag and swirl to fill the cavity of the egg white.
Garnish with a sprinkle of dill weed and paprika (optional).
A small food processor (like this one) will give you the best results for a smooth, lump-free egg-mixture.
Serving: 1piece | Calories: 86kcal | Carbohydrates: 2g | Protein: 6g | Fat: 6g | Saturated Fat: 1.6g | Cholesterol: 165mg