Deviled Eggs

Here is an introduction to deviled eggs using the Cuisipro egg sling. This recipe comes from our in house chef who brings a new twist to an old favorite.

 Deviled eggs using the Cuisipro egg sling

Yield: 12 servings                                


6 Large Eggs

¼ Cup Mayonnaise

1 Tsp Dijon mustard

1 Tsp Apple cider vinegar

¼ Tsp Garlic powder

⅛ Tsp Sea salt

Smoked paprika (for sprinkling)

Fresh chives (chopped, for sprinkling)


  1. Add 1 cup of water to your pressure cooker. Place the Cuisipro Egg Rack into the pressure cooker. Place 6 eggs onto the Cuisipro Egg Rack. Select the manual setting on your pressure cooker, adjust pressure to high and set time for 6-7 minutes. When finished cooking release pressure according to your pot’s instructions. Place the eggs in a bath of ice water to cool.
  2. Peel the shell off the eggs. Slice the eggs in half longways. Remove the yolks and place them into a large bowl. Mash with a fork.
  3. Add the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, and sea salt to the egg yolks. Mix well.
  4. Pipe the egg yolk mixture back into the egg white halves. Top with a sprinkle of smoked paprika, and fresh chives.


Egg Sling

Large Bowl

Measuring Spoons