Directions

Hard-boil your eggs (Stovetop method): 

1. Place the eggs in a large sauce pan just large enough to hold them in a single layer.
2. Add enough cold water to cover by 1 inch.
3. Bring to a boil over high heat, reduce the heat to low and simmer for 10 minutes.
4. Drain carefully and rinse under cold water.
5. When cool enough to handle, but still warm, peel the eggs.
6. Cool completely.

Hard-boil your eggs (Instant Pot® method):

1. Add 1 cup of water to the inner pot.
2. Place the steam rack inside and rest eggs on rack.
3. Seal the steam release and select “pressure cook” or “manual,” and set to high pressure for 5 minutes.
4. When done, allow eggs to sit for 5 minutes for natural release, and then quick release.
5. Let the eggs soak in ice water bath for 5 minutes for fast cooling and easy peeling.

Make the angel eggs:

1. Cut each egg in half widthwise and remove a small slice from the bottom of each end, so they stand up on own.
2. Remove the yolks and place in a medium bowl. Add the mayonnaise, mustard and sweet relish. Mash with fork and mix well (until smooth).
3. Season with Creole seasoning and hot sauce.
4. Either spoon the filling into the hollows of the egg whites or get fancy and transfer the yolk mixture to a pastry or zip-close bag with a cut 1/2-inch opening and squeeze the yolk mixture into the egg whites.
5. Cut each slice of bacon into small spears or shards, place the bacon shard in egg along with a thin slice of jalapeño. Sprinkle the egg and filling with Creole seasoning or smoked paprika.