Devilled eggs

General

They can be made ahead at least half a day.

Ingredients

• 8 eggs
• mayonnaise
• peper
• salt
• pinch turmeric (optional)
• parmesan cheese (optional)
• wasabi paste (optional)
• fake caviar (optional)

Procedure

1. Put the eggs into the instantpot, using the trivet and an inside bowl.
2. Cook on high pressure for 5 minutes, then release.
3. Either allow the eggs to cool naturally or dunk them in cold water and leave them a while
4. Peel the eggs. It is a breeze! Make sure there a no bits of egg shell on the eggs.
5. Cut each egg in half lengthways, using a sharp knife. If anything goes wrong, put that half aside (don't throw it away). Using a clean damp paper tower clean of the white surfaces of the halved eggs, if necessary. Carefully coz they are fragile.
6. Using a teaspoon, get out all the egg yolks and put them in a bowl. Add any discarded egg halves.
7. Using the hakmolen (if you use the handblender too much mixture will stick to the blender), mix up the egg yolks with the mayonaise and salt and pepper. If you like, you can add a pinch of turmeric to make the mixture look extra bright.
8. Optional: mix in the parmesan cheese or the wasabi powder.
9. Using a teaspoon, put a generous dollop in every egg half.
10. Garnish with the fake caviar, if using.
11. Refrigerate if not serving immediately.