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INGREDIENTS

  • 6 large eggs
  • 1 cup water
  • rack that comes with the Instant Pot
  • 2 tablespoons mayonaisse
  • 1 tablespoon 2% milk
  • 1 teaspoon dill pickle juice
  • 1/8 teaspoon salt
  • fresh black pepper, to taste
  • paprika for sprinkling
  • fresh dill, for garnish

INSTRUCTIONS

  • Place the rack in the bottom of the pot. Pour the water in the pot. Place the eggs on the rack.
  • High pressure on manual 5 minutes.
  • Natural release 5 minutes then use quick release, then quickly run the eggs under cold running water until cool enough to hold.
  • Peel the eggs and slice in half lengthwise. Remove yolks and transfer to a medium-sized bowl.
  • Add the mayo, milk, pickle juice, salt, pepper then use a fork to mash well.
  • Spoon filling into each egg white. Sprinkle with paprika, dill and serve.

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Our philosophy is about food that nourishes, is made with love and makes for a happy body. We are also partial to the odd treat, because there is no fun in denying oneself. So moderation is key, but a clean and organic plate is best. We don’t do diets. We do delicious.

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