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Spicy Nashville Hot Deviled Eggs taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Nashville Hot Deviled Eggs in Your Pressure Cooker

Enjoy spicy, creamy deviled eggs with a Nashville hot kick, perfect for any gathering, made easy in a pressure cooker.
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Prep Time 15 minutes
Total Time 15 minutes
Course Soup
Cuisine Mexican
Servings 12 servings
Calories 100 kcal

Equipment

  • 1 Pressure cooker with float valve and quick release function
  • 1 Mixing bowl for blending
  • 1 Spoon or piping bag for filling

Ingredients
  

Main ingredients

  • 6 large eggs hard-boiled and peeled
  • 4 ounces cream cheese softened
  • ¼ cup mayonnaise rich, smooth texture
  • 1 tablespoon Franks RedHot ® Nashville Hot Seasoning for the kick
  • 1 teaspoon Frenchs ® Classic Yellow Mustard gentle tang
  • 1 tablespoon sweet relish adds crunch
  • ⅛ teaspoon Franks RedHot ® Nashville Hot Seasoning for sprinkling on top

Instructions
 

Instructions

  • Cut hard-boiled eggs in half lengthwise and remove yolks.
  • Mix yolks with cream cheese, mayo, and 1 tablespoon of Nashville Hot Seasoning.
  • Add mustard and sweet relish to the mixture.
  • Blend until smooth, then pipe the mixture back into egg whites.
  • Sprinkle additional Nashville Hot Seasoning on top.
  • Chill in fridge for 30 minutes before serving.

Notes

Keep leftovers in an airtight container in the fridge for up to 2 days.