I cram as many eggs on the trivet as I can, which is usually about 12-14 eggs. Add a cup of cold water to the magic pot, set the manual button to 8 minutes, do a quick release – and then (infomercial voice) prepare to be amazed! Carefully, move the eggs to a bowl and run them under cool water just so you can handle them.
And then peel. Peel like you have never peeled before.
You’re welcome.
For deviled eggs, slice your perfect magic pot eggs in half and place all of the yolks in a bowl. For a dozen eggs, add a 1/2 c. mayonnaise, 2 T. mustard, 1 T. white vinegar, salt and pepper to taste. Scoop the mixture into a poor-man’s piping bag (a zip-top storage bag), and slice the corner. Squeeze the deliciousness into the egg halves, and garnish with a dash of smoked paprika.
