Adapted from Melissa Clark's Smoky Red Devil Eggs.
- 12 large eggs
- 1 fat clove garlic
- 0.25tsp kosher salt
- 0.5cup/104g mayo
- 2tbsp/32g tomato paste
- 2-4tsp red wine vinegar
- 0.25tsp black pepper
- 0.25tsp smoked paprika
- Prick the ends of each egg with a sharp needle to break into the shell. This prevents it from exploding while pressure cooking.
- Place eggs on top of included rack in the Instant Pot. It is okay to stack eggs on top of eachother to get them all in.
- Pour in 1 cup of water.
- Set on Pressure Cook for 5 minutes.
- While it is cooking, prepare an ice bath.
- Wait for the cooker to come to pressure, run through the 5 minutes, then natural release for another 5 minutes. At this point, manually release any remaining pressure and open the lid.
- Transfer the eggs to the ice bath and wait another 5 minutes for the eggs to cool.
- Peel and set aside the eggs.
- Crush garlic into a paste using a knife or mortar and pestle.
- Mix in all other ingredients into a bowl and wisk together until smooth.
- Chop each egg in half and spoon yolks into a food processor.
- Pulse food processor until yolks look like wet sand and are fluffy/consistent.
- Slowly add in the wished sauce in parts, blending along the way, until a consistent paste is formed.
- Taste and adjust ingredients as desired.
- Fit a piping bag with a medium sized star tip.
- NOTE: The smoother the paste, the easier this step will be. Continue blending the paste if it is not yet smooth.
- Fill bag with paste and fill in a round motion into each egg cavity. Stop piping and pull away from the center to create a peak.
- Sprinkle with a light dusting of smoked paprika over the eggs to finish.