Butter Mayo Deviled Eggs

 

Since I have Hashimoto’s, I’ve been trying to avoid plant oils altogether. Even the “healthy ones” like olive and avocado. 

So these deviled eggs are made with butter and cider vinegar instead. But that’s not all! Here’s what you need:

Ingredients:

• 1 dozen eggs
• 2 tbsp water
• 1 tbsp apple cider vinegar 
• 1 tsp onion powder 
• 1/4 tsp salt
• 1/4 tsp black pepper 
• 1 tsp smoked paprika 
• 2 tbsp dill relish
• 1 tbsp mustard 
• 2 tbsp melted unsalted butter 

Directions:

1. Place 1 dozen eggs in the instant pot on a rack, and add 2 cups of water.
2. Cook on high pressure for 4 minutes.
3. Then, without releasing the steam valve, allow to cook for 9 more minutes.
4. Release pressure, then transfer eggs to an ice bath to cool for 10 more minutes.
5. Peel and rinse all of the eggs.
6. Cut each egg in half, lengthwise, and separate the yolks from the whites.
7. In the bowl that contains the yolks, combine remaining ingredients and mash well. Stir. 
8. Scoop a spoonful of the yolk salad into each of the halved egg whites.

Serve with bacon and cantaloupe, and maybe stuffed mushroom caps. 🤤