In theory, cooking hard-boiled eggs has to be one of the easiest things to do, like, ever. But in practice, it's incredibly easy to over or under cook them, and even if you cook them perfectly, the eggs are often impossible to peel.
Hard-boiled eggs can be cooked up to 5 days in advance, making them a perfect solution for protein-packed breakfasts on busy weekday mornings. Cook them on Sunday, and eat them all week!
Start with extra-large eggs. Brown or white work. If you have large eggs, that works too, just decrease your cooking time by 1 minute.
Pour 2 cups water into the inner pot of your pressure cooker. Place the trivet on top with the arms up.
Pile as many eggs as you want (and can fit) on top of the trivet.
Seal the lid and pressure cook on High for 5 minutes.Carefully transfer the eggs to an ice bath (aka a bowl of water and ice). I like to use the included Mealthy silicone mitts. Shocking the eggs in the ice bath will prevent them from overcooking, and will make the shells even easier to peel off.
Leave them in the ice bath for 5 minutes, then peel those babies! Check out that shell - it slipped off in ONE PIECE!
If you've ever struggled to peel a hardboiled egg, you know how GLORIOUS this feeling is.
Enjoy your eggs in salads, on toast, or plain with a pinch of salt!