Egg-celent eggs

Recently I gave in and bought an instant pot. I had resisted, thinking it was just a fad and what did I need one for...until I realize how busy we are and that it. Is. Amazing.

I’ve been on a Cobb salad kick lately, stemming from my love of the green goddess Cobb at Panera. Boiled eggs, pickled onions, bacon, chicken, avocado...it’s amazing. And it is so easy to duplicate at home.

I need to try to make my own dressing. I bought the kraft at Kroger and it is yuck, not to mention it has soy. So I tried the Annie’s brand at Whole Foods. Good, but still not the same. Anyway.

Let’s talk boiled eggs for a minute. Perfect yellows, easy to peel. After all, Easter is coming!  The instant pot is amazing with eggs. I found some things online called the 5-5-5 method. Basically it takes about 5 minutes for the IP to build up pressure, they pressure for 5 more, and natural realize for 5. And they are perfect! The shells come right off. I’m pretty sure I’ve “boiled” a dozen and a half in the past week (I had help eating them)!

(Pickled onions are super easy too, and they step everything up a notch!)