1 ½Tablespoonscaperschopped (Rinse well and dry with a paper towel before chopping)
2teaspoonsgrated lemon zest
Salt to tasteCapers will add some salt so be sure to taste before more
Cut the eggs in half lengthwise and carefully remove the yolks and place them in a bowl. Set the whites on a serving plate.
Mash the yolks, breaking them up completely into fine pieces. Add the mustard, mayonnaise, sour cream, salt, pepper, chives, shallots, capers and lemon zest to the yolks. Mix all ingredients together until the yolk mixture is smooth and fluffy.
Spoon or pipe 1 heaping teaspoonful of the yolk mixture into the cavity of each egg-white half, mounding it slightly.
Serve immediately, or cover and refrigerate for up to 4 hours.
Cut chives over eggs with a kitchen scissors to garnish.
Cooking Eggs in a Pressure CookerIngredients
3-12 large eggs
1 cup water
Ice and water for water bath
Put a rack or steamer basket and 1 cup of water in an electric pressure cooker:
Add your eggs to the basket and lock the lid in place.
Turn on the pressure cooker and set to LOW: For eggs, you want LOW pressure (not HIGH).
Cook your eggs for 6 minutes on low and then leave in pressure cooker for 5 minutes on natural release. Manually release to allow any remaining steam to escape.
Combine water and ice in a large bowl and let sit while the eggs cook. Once the eggs are finished, remove them from the pressure cooker and Immediately plunge them into the ice bath: Let them cool completely in the water for 20-30 minutes.