Go Back
Pesto Parmesan Deviled Eggs taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Parmesan Pesto Deviled Eggs and More Pressure Cooker Goodies

Pressure cooker recipes featuring Parmesan Pesto Deviled Eggs, Pumpkin Dump Cake, and Jalape popper Wonton Cups.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Soup
Cuisine Mexican
Servings 6 eggs
Calories 150 kcal

Equipment

  • 1 Pressure Cooker For hard boiling eggs

Ingredients
  

Main ingredients

  • 6 Eggs hard boiled
  • ¼ cup Mayonnaise
  • 2 tablespoon Prepared pesto
  • 1 tablespoon Grated Parmesan cheese plus more for garnish
  • ½ teaspoon Lemon juice

Instructions
 

Instructions

  • Crack and peel hard boiled eggs; cut in half lengthwise and remove yolk into small mixing bowl.
  • To egg yolks, add mayo, pesto, Parmesan, and lemon juice.
  • Mix well with a fork or a hand-held electric mixer to desired consistency.
  • Spoon filling into egg white halves and top with additional grated Parmesan.

Notes

Best served fresh. Store in an airtight container in the fridge for up to 2 days.