Pressure Cooker Pimento Cheese Deviled Eggs
Two classic summer dishes are combined to make truly special deviled eggs for your next picnic or potluck.
- 1 cup (250 mL) water
- 12 eggs
- Ice bath
- 4 oz. (125 mL) cheddar cheese
- 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
Lock the lid and select the CUSTOM setting. Adjust the time to 5 minutes and press START.
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.
Meanwhile, grate the cheese into a large bowl using the Quick Prep Food Grater fitted with the coarse grating blade.
Peel the eggs and cut them in half lengthwise. Remove the yolks and add them to the cheese. Set the egg whites aside.
Add the remaining ingredients to the cheese and stir with the Mix ‘N Chunk. Transfer the cheese mixture to the large Decorating Bag fitted with the large round tip. Pipe the filling into the egg whites and top with chives. Keep chilled until ready to serve.
- 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
Watch this video to see how to make the recipe.