When Easter rolls around, deviled eggs are the perfect way to use those leftover colorful eggs. The thing I like in mine that’s a little different is that I prefer dill relish to the much more popular sweet relish, so this recipe gives both options. Pressure cooking the eggs on low pressure for about eight minutes with a manual pressure release will deliver perfect hard-cooked eggs every time, and the shell will peel right off.

Leftover Easter eggs make handy snacks, with a little extra spice added. (Stacey Little)

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 1/2 teaspoons yellow mustard
• 2 dashes vinegar-based hot sauce
• 1/4 teaspoon garlic power
• 1 1/2 tablespoons pickle relish, sweet or dill
• salt
• pepper
• paprika (optional)

Instructions

• For easy-to-peel eggs, steam them rather than boiling them. To do so, add about 1/2 inch of water to the bottom of a medium-sized saucepan with a tight-fitting lid. Add a steamer basket if you have one, but it’s not necessary. Over medium-high heat, bring the water to a boil. Turn the heat off. Carefully add the eggs to the basket or just to the bottom of the pan. Cover and return to a boil. Steam for 12 to 15 minutes. To check the doneness, you might add an extra egg and check it at 12 minutes to judge the cook time. Once cooked, place the eggs in an ice bath until they are completely cool.
• Peel the eggs and slice them in half lengthwise. Carefully scoop out the yolk and place them in a small bowl. Use a fork to mash up the yolks. Add the mayonnaise, mustard, hot sauce, and garlic powder. Mix until smooth. Add the pickle relish. Add salt and pepper to taste. Spoon the mixture equally back into the whites.