Mexican Street Corn Deviled Eggs in the Pressure Cooker
A delectable combination of sweet corn, creamy yolks, and spicy flavors packed into deviled eggs for an unbeatable appetizer.
Equipment
- 1 Pressure Cooker
Ingredients
Ingredients
- 12 Eggs large, organic
- 1 teaspoon Olive oil or butter
- ⅔ cup Corn rinsed if canned
- 7 tablespoons Mayonnaise
- 1 tablespoon Dijon mustard
- ¼ cup Cotija cheese crumbled, plus extra for garnish
- ½ teaspoon Paprika
- ¼ teaspoon Chipotle powder
- ¼ teaspoon Chili powder
- ⅛ teaspoon Kosher salt
- ¼ cup Cilantro chopped, plus extra for garnish
Instructions
Instructions
- Place the eggs in the pressure cooker and cover with cold water by about an inch.
- Cook on high pressure for 5 minutes, using quick release when done.
- Transfer eggs to an ice bath for at least 5 minutes.
- Peel the eggs and cut them in half lengthwise. Remove yolks and place in a bowl.
- Add olive oil or butter, corn, mayonnaise, mustard, cotija, paprika, chipotle powder, chili powder, and salt to the yolks. Mash until smooth.
- Spoon or pipe the yolk mixture back into the egg whites.
- Garnish with extra cotija, chili powder, and cilantro before serving.
Notes
Enjoy the blend of creamy yolks with sweet corn and spicy flavors, perfect for a party appetizer.