Bacon's Devil Egg
Material
- 12 eggs
- 3/4 cup of mayonnaise
- 1 tablespoon of ready-made radish
- 1/2 teaspoon of chives, chopped
- 1 teaspoon of halal salt
- 1/2 teaspoon of fresh pepper
- 4 strips of meat - cooked and crushed
- Get Material Supported by Chicory
Step:
- Instant Egg Pot
- Place eggs in the Instant Pot on the shelf that comes with instant pots or steaming baskets. Pour water into the Instant Pot, close and close. Press manually and set for 7 minutes. Once the timer is off and the 7-minute cycle rises, the pressure is released quickly carefully. Remove the eggs from the pan and in an ice water bath for 5 minutes.
- Boiled eggs
- In a large pan, place the eggs and cover with cold water. Cook over medium heat until the water boils. Turn off the heat, cover the pan with the lid and let stand for 13 minutes. Open, drain, and rinse with cold water. Let the eggs cool completely.
- Bacon's Devil Egg
- Peel the eggs to make sure there are no shells left. Cut the egg in half, remove the yolk and place it in a medium bowl. Place white on a serving plate. Crush the egg yolks with a small fork. Add mayonnaise, turnips, leeks, salt and pepper and stir until blended.
- Using a small spoon or plastic bag equipped with a star tip / cutting edge, fill the white with the egg mixture. Sprinkle extra bacon and chives.
Serve immediately!
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