Pepperoni Pizza Deviled Eggs: Pressure Cooker Style
Experience the delightful marriage of zesty pepperoni and creamy deviled eggs made effortlessly using a pressure cooker.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 6 Large eggs
- ¼ cup Mayonnaise
- ¼ cup Sour cream
- ½ cup Diced pepperoni
- 1 teaspoon Mustard
- Salt to taste
- Paprika for garnish
Instructions
Instructions
- Place a rack inside the pressure cooker, add water to just cover the bottom. Lay the eggs on the rack, close the lid with the sealing ring in place.
- Set the valve to sealing and pressure cook on high for 5 minutes. Let the pressure naturally release for 5 minutes before doing a quick release.
- Carefully take out the eggs and place them in an ice bath. Once cooled, peel the eggs and slice them in half lengthwise.
- Remove the yolks and mash them with a fork in a mixing bowl. Stir in mayo, sour cream, diced pepperoni, mustard, and salt.
- Spoon or pipe the filling back into the egg white halves. Finish with a sprinkle of paprika on top.
- Chill for at least 30 minutes before serving.
Notes
Serve these deviled eggs chilled and enjoy the savory and spicy combination reminiscent of a pepperoni pizza.