Sous Vide Deviled Eggs – Total Game Changer!

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Hard boiled eggs can be tough to acquire right, but cooking them sous vide creates foolproof, consistently wonderful eggs. The whites are firm but delicate, the yolks are set but not chalky, and they don’t smell love sulfur. The resulting deviled eggs you can make are love nothing you’ve ever experienced.

Give this method a try, then customize the recipe to make YOUR best ever deviled eggs.

In terms of macros, each full egg (or 2 halves) has:
– 1g total carbs
-7g protein
-7g fat

This recipe comes from ChefSteps, though I feel that the eggs are better cooked at 192F, rather than 194F. Here’s the link to the original recipe:

NOTE: the eggs came straight from the fridge for this.

Products used in this video:
Kitchen Boss immersion circulator:
Cambro container:
OXO Instant Pot egg rack:
Variable measuring cup:
Cuisinart immersion blender:
Disposable piping bags:

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