Pressure Cooker Stuffed Deviled Eggs Recipe 445 Recipes

PRESSURE-COOKER LIGHT DEVILED EGGS

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.

PRESSURE COOKER STUFFED DEVILED EGGS RECIPE - (4.4/5)

Steps:

• Super helpful: Save the cardboard (not styrofoam) egg carton and cut it to fit into the pressure cooker. Prepare an ice bath in a large bowl, set aside. Fill the pressure cooker with 1 cup of water. Place the egg cart on top of a trivet. Place the lid on, lock and pressure cook on HIGH for 6 minutes. Release the pressure, then remove the eggs (with tongs) and place into the ice bath. Note: If you don't own a pressure cooker, here's how to cook perfect hard boiled eggs on the stove: Place eggs in medium saucepan, cover with 1-inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes. Peel and use as desired. (Source: America's Test Kitchen, Season 1) Once cool, peel under slow running cold water. For the eggs: Cut the cooled eggs in half. Remove the cooked egg yolk (I push the white part of the egg, gently, inside out.) Using a potato ricer, I place all of the egg yolks into the well and squeeze into a bowl. Add the mayonnaise and season to your liking. It's best to go easy on the mayonnaise, adding more in small increments until it reaches your ideal consistency. Place the filling into a piping bag (or a Zip-Log bag, with the corner cut off) and use a star tip filling. Pipe into each egg. Garnish with a pinch of paprika for color. Garnish to your liking. I use thinly sliced cornichons, or capers. A small sprig of fresh dill or parsley looks festive, too. Keep the eggs chilled until right before serving. They will disappear fast!

PRESSURE COOKER HARD-BOILED EGGS

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.

DEVILED HAM STUFFED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the next eight ingredients; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with paprika.

PRESSURE-COOKER GARLIC-DILL DEVILED EGGS

Steps:

• Pour water into 6-qt. electric pressure cooker. Place trivet in cooker; set eggs on trivet. Lock lid; close pressure-release valve. Pressure-cook on low for 5 minutes. Allow pressure to naturally release for 5 minutes; quick-release any remaining pressure. Immediately place eggs in a bowl of ice water to cool., 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 and, if desired, additional dill.

INSTANT POT DEVILED EGGS

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~

PICNIC STUFFED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well. , Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired.

PRESSURE-COOKER HARD-BOILED EGGS

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. Rinse eggs in cold water and place in ice water until completely cooled. Drain and refrigerate. Remove shells; if desired, cut eggs before serving.,