HomeRecipe Mexican Street Corn Deviled Eggs

The pressure cooker ensures perfectly cooked eggs, paired with a creamy feta filling and topped with smoky grilled corn for a delightful twist.

Prep Time 15

Cook Time 30

Total Time 45

Servings 4 servings

Calories 150 kcal

12 fresh eggs these are your stars for the perfect deviled eggs base
¼ cup mayonnaise adds creaminess to balance the tangy and spicy flavors
2 tablespoons prepared mustard brings a little zest to the filling
2 teaspoons Worcestershire sauce deepens the flavor with some savory depth
Dash of Tabasco sauce for that gentle kick you can't skip
½ cup feta cheese divided – adds salty creaminess to mix in and sprinkle on top
Salt and pepper to taste – simple but necessary seasoning to make everything sing
¼ cup minced red onion crunch and sharpness packed in every bite
½ cup grilled corn approximately one ear – brings in that smoky Mexican street corn vibe

First, place your eggs in a pot of cold water inside the pressure cooker. You want them covered by about an inch or so of water.
Lock the lid with the sealing ring in place and heat until the pressure cooker reaches pressure. Then set your timer for 12 minutes to hard boil those eggs.
When the timer beeps, it’s time for a quick release to let out all that built-up steam fast. Carefully lift the lid away from you so no burns happen.
Move the eggs straight into an ice bath for about 10 minutes. This stops the cooking and makes peeling easy-peasy.
Once cooled, peel the eggs and slice them in half longways. Set aside the whites and scoop the yolks into a mixing bowl.
Mash the yolks with a fork and stir in mayonnaise, mustard, Worcestershire sauce, and Tabasco. Don’t forget to add most of your feta cheese here for that creamy tang.
Add salt, pepper, and minced red onion to the mix then blend everything smooth until it’s ready to dollop back into your egg whites.
Spoon or pipe the yolk mixture into the white halves, then top with grilled corn, a sprinkle of chili powder, and the rest of your feta cheese before serving.

Store leftover deviled eggs covered tightly in an airtight container. They stay fresh in the fridge for up to 3 days.