Pressure Cooker Pimento Cheese Deviled Eggs

Prep 5 min

|

Cook 30 min

|

Ready in 35 min

Two classic summer dishes are combined to make truly special deviled eggs for your next picnic or potluck.

Ingredients

  • 1 cup (250 mL) water
  • 12   eggs
  •  Ice bath
  • 4 oz. (125 mL) cheddar cheese, grated
  • ½ cup (125 mL) jarred pimiento peppers, finely chopped
  • 1 tbsp (15 mL) Dijon mustard
  • ⅓ cup (75 mL) low-fat mayonnaise
  • 4–5   chives, finely chopped

Directions

  1. Add the water to the inner pot of the Deluxe Multi Cooker. Place 6 eggs on the wire rack. Gently lower the rack into the inner pot.
  2. Lock the lid and select the EGG setting and press START.
  3. When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure. Carefully transfer the eggs to the ice bath for 10 minutes. Repeat steps 1 and 2 with remaining eggs.
  4. Place cheddar cheese in large bowl. Peel the eggs and cut them in half lengthwise. Remove the yolks and add them to the cheese. Set the egg whites aside.
  5. Add the remaining ingredients to the cheese and stir with the Mix 'N Chop. Transfer the cheese mixture to the large Decorating Bag Set fitted with the large round tip. Pipe the filling into the egg whites and top with chives. Keep chilled until ready to serve.

Yield:

  • 12  servings of 2 deviled eggs 

Nutrients per serving:

U.S. nutrients per serving (2 deviled eggs): Calories 140, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 200 mg, Sodium 200 mg, Carbohydrate 1 g, Fiber 0 g, Sugars 0 g, Protein 8 g

Cook's Tips:

Watch this video to see how to make the recipe.

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