Mustard is one of the best ways to upgrade simple hard-boiled eggs, and the combination replicates the flavor and texture experience of enjoying deviled eggs because of the creaminess plus piquant spiciness, and savoriness. For deviled eggs, mustard is a key ingredient, and its taste can be quite dominant in each bite. So, adding just the mustard to the right of a hard-boiled egg is a clever shortcut.
The 5-5-5 method promises easy-peel hard-boiled eggs with very little drama. Just five minutes at pressure, five minutes natural release, five minutes in an ice bath. In a pressure cooker, eggs sit above the water on a rack, which means they're cooked by pressurized steam rather than boiling water sloshing them around. Steam transfers heat efficiently and quickly penetrates the shell.
According to the USDA, once eggs are cooked, they should not sit at room temperature for more than two hours. If the day is especially hot - 90 degrees Fahrenheit or higher - that window shrinks to just one hour. After that, the risk of bacterial growth, including Salmonella (eggs are one of the most common causes of Salmonella infections), climbs quickly.