Instructions

• Start off by placing your eggs in the pressure cooker pot, cover them with water about an inch or so above the eggs.
• Lock the lid and set the cooker to pressure cook on high for 5 minutes. That’s enough to get a perfect hard boil with that signature tender pull.
• When time’s up, let the pressure release slowly to prevent cracking and get that gentle finish on yolks.
• Quickly transfer eggs into an ice water bath. It stops cooking and makes peeling easier, you gotta love those steam cues when peeling later.
• Once cooled, peel the eggs shell and slice in half lengthwise. Pop out yolks into a mixing bowl—you’ll see how creamy they look already.
• Start mashing the yolks with the mayo, mustard, Worcestershire sauce, Tabasco, salt, and pepper until smooth and well blended.
• Fold in the minced red onion and grilled corn for some fresh texture and sweetness mixed into that cheesy filling.
• Spoon or pipe the mixture back into the egg whites. Finish by sprinkling the leftover feta cheese on top and dust a little chili powder for color and an extra kick.