PRESSURE-COOKER LIGHT DEVILED EGGS
Our updated version of a classic appetizer uses only half the egg yolks of traditional deviled eggs and calls for soft bread crumbs to help firm up the filling. Light ingredients lower the fat grams even more. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 16 pieces.
Number Of Ingredients 9
Steps:
- Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set eggs on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Immediately place eggs in a bowl of ice water to cool. Remove shells., Cut eggs lengthwise in half. Remove yolks; refrigerate 8 yolk halves for another use. Set whites aside. In a small bowl, mash remaining yolks. Stir in mayonnaise, sour cream, bread crumbs, mustard, salt and pepper. Stuff or pipe into egg whites. Garnish with olives. If desired, sprinkle with paprika.
Nutrition Facts : Calories 32 calories, Fat 2g fat (1g saturated fat), Cholesterol 46mg cholesterol, Sodium 132mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
INSTANT POT DEVILED EGGS
Make creamy & rich Easy Instant Pot Deviled Eggs (Pressure Cooker Deviled Eggs) with a tad spicy twist! Our crowd-pleasing go-to party appetizer. Budget-friendly, simple & delicious.
Provided by Amy + Jacky
Categories Appetizer Party Food
Time 30m
Number Of Ingredients 9
Steps:
- Make Instant Pot Hard Boiled Eggs: Place 1 cup of cold water and a steamer basket in Instant Pot. Place 6 - 8 large eggs on the steamer basket. Close the lid. Pressure cook at Low Pressure for 12 minutes + Quick Release. Open the lid carefully. Peel the eggs under cold running tap water. Then stop the cooking process by submerging the eggs in a cold water bath for roughly 5 minutes.
- Remove Egg Yolk: Slice the cooled hard boiled eggs in half. Carefully separate all the yolks from the egg whites in a small mixing bowl. Set aside the egg whites on a plate. Smash the yolks with a fork.
- Make Deviled Dressing: Add 2 tbsp (30g) mayonnaise, 1 tbsp (15ml) extra-virgin olive oil, 1 tsp (5g) Dijon mustard, 1 tsp (5ml) white vinegar, and ¼ - ½ tsp (1.25g - 2.5g) Sriracha to the smashed egg yolks. Mix well. Taste and season with sea salt & ground black pepper if necessary.
- Pipe Deviled Dressing: Place the dressing mixture in a small ziploc bag, cut a small corner with a pair of scissors. Then, pipe the dressing mixture into the egg whites.
- Garnish Deviled Eggs: Sprinkle paprika on the deviled eggs, season with ground black pepper and sea salt. Enjoy~
Nutrition Facts : Calories 51 kcal, Carbohydrate 1 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 52 mg, Sugar 1 g, ServingSize 1 serving
GARLIC-DILL DEVILED EGGS
In my family, Easter isn't complete without deviled eggs. Fresh dill and garlic perk up the flavor of these irresistible appetizers you'll want to eat on every occasion. -Kami Horch, Calais, Maine
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients except paprika. Spoon or pipe into egg whites., Refrigerate, covered, at least 30 minutes before serving. Sprinkle with paprika.
Nutrition Facts : Calories 81 calories, Fat 7g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 81mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
PRESSURE COOKER HARD-BOILED EGGS
If you happen to raise your own chickens or have access to really fresh eggs, a pressure cooker is the best way to make hard-cooked eggs. It doesn't really save time (the pressure cooker's usual claim to fame), but here's why it's great: it actually makes fresh eggs easy to peel!
Provided by Gremolata
Categories Appetizers and Snacks
Time 46m
Yield 4
Number Of Ingredients 4
Steps:
- Fill pressure cooker with the minimum amount of water specified by the manufacturer. Place eggs in the steamer basket above the water. Seal the lid and bring the pressure cooker up to low pressure.
- Cook, maintaining low pressure, for 6 minutes. Remove the pressure cooker from heat and allow the pressure to drop for 5 minutes.
- Combine cold water and ice in a large bowl.
- Use the quick-release method to open the pressure cooker. Transfer the hot eggs to the ice water using an oven mitt or spoon. Cool completely, about 30 minutes.
Nutrition Facts : Calories 143 calories, Carbohydrate 0.8 g, Cholesterol 372 mg, Fat 9.9 g, Protein 12.6 g, SaturatedFat 3.1 g, Sodium 150.7 mg, Sugar 0.8 g
INSTANT POT GARLIC DILL DEVILED EGGS
Different but good
Provided by barbara lentz @blentz8
Categories Other Appetizers
Number Of Ingredients 9
Steps:
- Place the water in the instant pot. Place the trivet in the cooker and set the eggs on the trivet. Lock the lid.
- Adjust pressure to low and set time to 4 minutes. When finished allow the pressure to release on its own for 5 minutes then quick release. Transfer the eggs to a ice bath.
- Once cooled peel the eggs and cut them lengthwise in half. Place the egg yolks in a bowl. Smash the egg yolks with a fork. Add the remaining ingredients and mix well.
- Fill the whites of the eggs with the yolk mixture.
GARLIC DEVILED EGGS
I CREATED this recipe 30 years ago, when my new husband requested deviled eggs. He wouldn't eat celery or pickle relish, so I substituted garlic and onion. He approved. My co-workers always request these eggs for our potluck lunches. I'm not sure they know I can cook anything else! -Eva Friesen, Carson City, Nevada
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add mayonnaise, mustard, onions, garlic and salt. Fill egg whites; sprinkle with paprika. Refrigerate until serving.
Nutrition Facts : Calories 169 calories, Fat 15g fat (3g saturated fat), Cholesterol 216mg cholesterol, Sodium 183mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
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ZESTY INSTANT POT DEVILED EGGS | PRESSURE COOKING TODAY
From pressurecookingtoday.com
Reviews 1Calories 56 per servingCategory Eggs
- Slice each hard-boiled egg in half with a sharp knife and place the yolks in a medium bowl. Mash the yolks with a fork.
- Add the mayonnaise, Greek yogurt and jalapeño mustard to the yolks. Use a hand mixer to beat the ingredients together until the mixture is smooth. Be careful not to overmix, as it can turn gummy.
- Stir in the onion powder, then season to taste with more mustard for flavor, mayonnaise or yogurt for moisture and salt and pepper.
- Spoon or pipe the yolk mixture into the hollow of each egg half. Sprinkle the tops lightly with paprika and serve.
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