Hard Boil Eggs

Instant Pot

• If you don't have your own method, start with the 5/5/5 method: 5 minutes on high pressure, 5 minutes to natural release, then flip the release valve to quick release the rest of the pressure, then 5 minutes in an ice water bath.

Stovetop

• Ensure eggs are older, ideally 4+ weeks for the membrane ph to have changed sufficiently to allow easy peeling.
• Place eggs in a medium saucepan and just barely cover with cold water. Turn stove burner on high, place pan of eggs on burner. Turn on timer to 20 minutes. When water hits a hard boil, turn to med/med high. Remove from heat when timer rings; place in sink and fill pan with cold water. Replace water until eggs are cool.

Mix and Fill

• Peel eggs and pat dry with paper towels.
• Cut eggs in half lengthwise, remove yolks and place in a small bowl, and place empty egg white cut side up on a plate.
• In the bowl with the egg yolks, add celery, onion, mayonnaise, salt and hot pepper sauce and mash together until completed mixed.
• Place egg mixture in a zip lock bag and cut a small corner off and seal the bag (a pastry bag may instead be used). Twist bag to keep contents at the bottom as you squeeze.
• Overfill the egg white halves with the egg yolk mixture.
• Lightly sprinkle eggs with paprika. Use a small mesh strainer or mini sifter to get light, even coverage.
• Chill, covered, in the refrigerator until serving.