Hardboiled Eggs

Pressure Cooker (Instapot) Method

• Add 2 cups water and steamer basket in the bottom of pressure cooker. Add eggs.
• Carefully seal the pressure cooker; read your pressure cooker's directions carefully.
• Pressure cook the eggs for 12 minutes (according to your machine's manual), then vent the steam. (Careful! It is very hot.) Let your eggs rest for 2 minutes and prepare an ice bath bowl.
• Transfer each egg to the ice bath (see helpful NOTE below) and let the eggs rest for 12-15 minutes.

Stovetop Method

• Place 12 eggs in a medium pot and cover with water and a lid.
• Bring the water to a boil over medium heat.
• Remove from heat and let eggs rest in water for 12-15 minutes.
• Drain and cover the eggs in ice water, changing out the water as it warms.

Preparing Your Hard Boiled Eggs

• When eggs are completely cooled, drain the ice bath. Crack them gently and peel. Rinse with cold water to remove all peel fragments and set on a paper towel.
• With a sharp knife gently slice through the whites of the egg, cutting the egg so it lays the long way.
• Place the egg yolks in a medium bowl and the hollowed egg whites on your deviled egg tray.

Pesto Parmesan Filling

• Using a fork, coarsely mash the cooked yolks.
• Add the pesto and parmesan. Using a fork, combine the yolks and pesto mix so there are no pieces larger than a pea. (Large pieces will be difficult to pipe.)
• Add salt and pepper to taste.

Putting It All Together

• Fill a pastry piping bag (topped with your favorite piping tip) with the Deviled Egg filling. You can also snip the corner of a plastic freezer bag to use as an improvise piping bag.
• Pipe each egg white full of Pesto Parmesan Deviled Egg filling.
• Sprinkle with smoked paprika garnish and serve cold.

Storing Your Pesto Parmesan Deviled Eggs

• Refrigerate leftover eggs (if there are any!) for up to 3 days in an air-tight container.