Spanish Deviled Eggs: A Pressure Cooker Delight
Quick and spicy Spanish Deviled Eggs made quick and easy in a pressure cooker.
Equipment
- 1 Pressure cooker
- 1 Trivet
- 1 Medium bowl
Ingredients
Main Ingredients
- 12 Eggs hard-boiled, shelled, cut in half lengthwise with yolks scooped out
- 4 oz Spanish dry-cured chorizo diced small
- 3 tablespoons Pimientos jarred or canned, drained and chopped fine
- 3 tablespoons Olives black or green, rinsed and chopped
- 2 tablespoons Capers rinsed and chopped
- 1 tablespoon Parsley chopped
- ⅓ cup Mayonnaise
- 1 tablespoon Dijon mustard
- Kosher salt to taste
- Black pepper to taste
- Smoked paprika for garnish
- Extra parsley for garnish
Instructions
Instructions
- Cook your hard-boiled eggs in the pressure cooker. Pour about 1 cup water into the pot for the broth depth. Place eggs on a trivet inside, seal the lid properly, and wait for the pressure build. Once the valve hisses, cook on high for 5 mins, then quick release pressure and cool eggs fast.
- Peel those eggs carefully and slice each egg in half lengthwise. Scoop out all the yolks into a medium bowl.
- Add diced chorizo, chopped pimientos, olives, and capers into the bowl with yolks. Toss in parsley, mayo, Dijon mustard, salt, and pepper.
- Mash and mix all those ingredients together until the yolk mixture becomes smooth and creamy. The sausage bits and tangy flavors will be evenly spread through the mix.
- Scoop or pipe this rich mixture back into the egg white halves, filling the cavities nicely. Don’t be shy about heaping it on!
- Sprinkle smoked paprika and extra parsley on top for that bright pop. Chill your filled eggs in the fridge for at least 30 minutes so flavors set and eggs get that perfect tender pull when you bite.
Notes
Store eggs in an airtight container to maintain freshness. Chill eggs in the fridge for up to 2 days, or freeze the filling for later use.