I have to admit I’m not a deviled eggs fan, but I think these are pretty delicious. Probably because they use Primal Palate’s Meat & Potatoes Seasoning, which I’ve spoken about before – it’s addictive. It’s a perfect blend of pink Himalayan salt, paprika, onion, garlic, black pepper, and oregano. Last month I made a double batch of these deviled eggs and brought them to a party. They were gone within minutes of being set out and all the kids loved them. By the time my husband got to the food table there was only 1 left!
Hubby is the reason I came up with this recipe. He’s not much of a foodie (how on earth?!) and just doesn’t make time in his day to eat. If I don’t make food that’s super easy for him to eat while he works, he just won’t eat. We are lucky to have an endless supply of eggs from friends and family with backyard ducks and chickens, so making deviled eggs seemed like the obvious choice.
I like using my Instant Pot for hard boiling my eggs. I put 8 eggs in a steamer basket with 1 cup of water and cook on manual for 6 minutes. After quick releasing the pressure, I move the eggs to a cold water bath to stop them from cooking further (this helps prevent green yolks!). Try not to let your eggs touch in the steamer basket as it could cause them to crack and split.
- Cut eggs in half length wise and gently remove the yolks.
- Mash yolks with a fork or by pushing them through a fine mesh strainer with a spoon. Combine with mayo, lemon juice, mustard, seasoning, and salt until creamy.
- Put yolk mixture in a pastry bag or a ziplock sandwich bag with a bottom corner snipped off and carefully squeeze into the egg whites. Sprinkle with additional meat & potatoes seasoning.
Like what you see? Don’t forget to sign up for the Food and Sunshine newsletter above!