Fun Deviled Eggs for Easter

Hardboil the eggs and pickle them

• I prefer the 5-5-5 method in the Instant Pot. To follow this method, place 1 cup of water in the insert. Place the wire insert in the water, and place the eggs atop it. Set the Instant Pot for 5 minutes and let it come to pressure. This takes more than 5 minutes, keep in mind.
• While this is going on prepare the pickling mixture by bringing the apple cider vinegar, 5 ounces of water, white sugar, turmeric, mustard seeds and powder, coriander seeds, and the black peppercorns in the ingredients list to a gentle simmer for 2 minutes.
• Remove from the heat and pour the mixture into a container large enough to hold the liquid and all of the eggs. Let cool completely.
• Once the Instant Pot's 5 minute timer goes off, set a timer of your own for 5 minutes, let the eggs rest in the pressurized Instant Pot for 5 minutes.
• Then release the valve and use tongs to put the eggs in a waiting large bowl of ice and cold water for 5 minutes.
• After 5 minutes in the cold water, dry the eggs and peel them. Place the eggs in the cooled turmeric pickling liquid and cover with a lid. Place in the fridge for UP to 23 hours and no more than that. I like to make the eggs and leave them in the fridge overnight.

Devil the Eggs

• Remove the eggs from the fridge and drain the pickling liquid. Run the eggs under water briefly to remove any clinging seeds or pepper. Dry them.
• Slice the eggs longwise. Clean your knife in between each egg for a clean slice.
• Pop the yolks out into a waiting mixing bowl.
• Mash the yolks with the mayo, pimento cheese, and Dijon mustard. Salt and pepper to taste. Make sure the mixture is fairly smooth so it pipes easily.
• Put the mixture into a piping bag fitter with a star tip (I like Wilton 4B or preferably 6B). Pipe the yolk-chese mixture into the egg halves, and garnish with additional salt, pimento pepper slices, chives, or ground black pepper to taste.

• Hard boil your eggs using your favorite method. Mine is in the Instant Pot, it makes them much easier to peel.
• Let the eggs cool to the touch and peel them.
• For the light blue eggs, combine water and butterfly pea flowers in a sealable plastic container. The water will become more vivid the longer they soak, so don’t worry if it looks pale for now.
• For the deep purple eggs, combine the water, vinegar, and butterfly pea flowers in a sealable plastic container. The water will become more vivid the longer they soak, so don’t worry if it looks pale for now.
• Once peeled, add the eggs to the water mixture and seal with the lid. Put in the fridge overnight at least, up to 24 hours.
• Remove the eggs from the water, lightly rinse off any flower pieces, and prepare your deviled eggs to your preferred methods.

Make the Natural Blue Dye

• Place the chopped cabbage leaves and 2 cups of water into a medium sized pot. Bring the water up to a simmer and cover. Let the leaves simmer for 20 minutes.
• After 20 minutes, use a slotted spoon to remove the leaves and discard.
• Add in the vinegar and salt and stir.
• Then add the baking soda and watch it fizz and change from purple to blue!
• Set aside while you make the eggs.

Make the Deviled Eggs

• These instructions are for making hardboiled eggs with the Instant Pot. If you do not have an Instant Pot, please see note below.
• Place the 1 cup of water in the metal bowl of the Instant Pot. Use the metal rack and place the eggs on top. The water should not touch the eggs at this point.
• Put the lid on and turn the valve to Sealing. Press the Manual button and set for 5 minutes.
• Once the 5 minutes timer goes off (it will take more than 5 minutes for it to get to hot, then begin to count down), set another timer for 5 minutes (not on the Instant Pot, on your stove or phone or watch) and let the eggs sit in the Instant Pot, still sealing, but with no new heat going to it.
• Prepare a mixing bowl large enough to hold your eggs with ice and water.
• After those 5 minutes are up, carefully open the sealing valve to release the remaining steam and heat. Use rubber tongs to bring the eggs from the Instant Pot chamber into the bowl of cold water. Let the eggs cool in the water for 5 more minutes.
• Once cooled, place the eggs on a kitchen towel and gently roll to crack. Peel the shells from the eggs and discard the shells.
• IF YOU'RE DYEING THE EGGS: place the whole, peeled eggs into the blue dye bath for up to an hour. The longer they are in the dye, the more vibrant they become. Once they are the desired color, remove from the dye bath and set aside to dry for a few minutes then proceed.
• Use a sharp knife to slice each egg longwise. Clean your knife in between each egg for clean cuts.
• Gently scoop out the yolks into a separate bowl. Add the mayo, mustard, and blue cheese and mash together with a spoon until very smooth.
• If you're going to be piping the filling, add a little more mayo as needed to make the mixture smoother. You want it to be as lump-free as possible for piping. You can be a bit more rustic if you're spooning in the filling.
• If you're using a spoon, fill each egg half with the yolk-mayo filling. If you're piping, place a large star tip in the narrow end of the piping bag. Fill the piping bag with the yolk-mayo mixture and carefully pipe the filling into the egg whites.
• Top with hickory smoked salt and chives, and serve immediately.

• Hard boil the eggs using your preferred method. Here's mine: put 1 cup of water in the bottom of the Instant Pot insert. Put the trivet in the bottom. Place the eggs on top of the trivet and put the lid on. Set to sealing. Press Manual and set the timer for 5 minutes. Once the timer goes off, set your stove or phone timer for 5 minutes. After that time has elapsed, carefully release the pressure using the lid valve. Use tongs to remove the hot eggs to an ice water bath. Let rest submerged for 5 minutes. Remove from water, dry off, and peel.
• Slice the eggs in half lengthwise. Use a spoon to scoop out the yolk and place in a mixing bowl. Repeat for all 12 halves. For clean cuts, wipe the yolk off the blade before each cut.
• Mix together the yolks, mayo, and mustard. Salt and pepper to taste.
• Use a spoon to put the yolk mixture back in each egg half. Smooth it out well so you have a flat egg surface to work with. You'll probably have a little leftover yolk mixture here.
• Use a knife as needed to cut the pickled onions into the length needed and make crosses on top of each egg. Lightly press the cross into the yolk mixture with your finger to secure it.
• Sprinkle the top part of the cross with amaranth microgreens in whatever amount you want, but use my photos for reference.
• Serve immediately. These can keep in a tightly sealed plastic container in the fridge for a few days but the onions may discolor slightly due to oxidization.