Just in time for Easter…spicy deviled eggs. There is nothing special to this recipe outside of the ‘dye’ for the eggs. I didn’t follow a particular recipe. Any family recipe will do. I hard boiled the eggs in an instant pot on high for 5 minutes with a 5 minute natural release before going to an ice bath. Instant pot eggs peel easier than any other cooking method that I have found. I held the peeled eggs in a pepperoncini brine from a jar of peppers. Notice the Easter yellow hue of the eggs! (Beet juice works for an intensely purple dye)

The filling was yolks of course…a dollop of mayo, a spoonful of spicy brown mustard and sweet tomato relish, a splash of the pepperoncini brine and a pinch of salt and pepper. I piped the filling into each egg using a sandwich bag with the corner cut out. Rather than finishing with paprika I used cayenne and Kashmiri red chili powder.