Cajun Deviled Eggs in the Pressure Cooker
A quick and easy method to achieve flawless deviled eggs with a Cajun twist using a pressure cooker.
Equipment
- 1 Pressure cooker for cooking the eggs
Ingredients
Main ingredients
- 12 Large eggs fresh from the carton, best when you need a quick boil
- ½ cup Blue Plate mayonnaise for creamy, smooth texture to mix into yolks
- 2 tablespoons Creole mustard distinct tang and little spice bite
- 1 stalk Green onion finely sliced, for sharp, fresh crunchiness
- 2 tablespoons Bell pepper finely chopped, red or green, for color pops and sweet flavor
- 2 tablespoons Celery finely chopped, for crisp, subtle earthy crunch
- 1 tablespoon White vinegar to brighten flavors and help balance the richness
- 1 teaspoon Savory Cajun Seasoning plus cayenne powder to sprinkle on top for heat
Instructions
Instructions
- Set your eggs in the pressure cooker pot, layer them gently and cover with enough water. Ensure sealing ring is in place, close the lid tight and lock it.
- Cook the eggs on high pressure for 5 minutes. Let the pressure come down naturally for about 10 minutes.
- Open the cooker carefully, drain hot water and transfer eggs into an ice bath for 5 minutes.
- Peel the eggs, cut them in half lengthwise, scoop out yolks and add them to a mixing bowl.
- Mix in mayonnaise, Creole mustard, green onion, bell pepper, celery, vinegar, and Cajun seasoning to a creamy, spicy paste.
- Fill egg whites with the yolk mixture. Garnish with cayenne and sliced green onions before serving.
Notes
Serve immediately or store in an airtight container in the fridge for up to two days. For extra flavor, adjust spice levels with additional cayenne pepper as desired.