Pressure Cooker Garlic-Dill Deviled Eggs Recipe

Pressure Cooker Garlic-Dill Deviled Eggs Recipe
Pressure Cooker Garlic-Dill Deviled Eggs Recipe photo by Taste of Home
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Pressure Cooker Garlic-Dill Deviled Eggs Recipe

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Easter isn't complete without deviled eggs. I like to experiment with my recipes, and was pleasantly pleased with how the fresh dill really perked up the flavor of these irresistible appetizers. —Kami Horch, Frankfort, Maine
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Cook: 10 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Cook: 10 min. + chilling

Ingredients

  • 1 cup cold water
  • 12 large eggs
  • 2/3 cup mayonnaise
  • 4 teaspoons dill pickle relish
  • 2 teaspoons snipped fresh dill
  • 2 teaspoons Dijon mustard
  • 1 teaspoon coarsely ground pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon paprika or cayenne pepper

Directions

Pour water into 6-qt. electric pressure cooker. Place trivet in cooker; set eggs on trivet. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time to 8 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. 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. Yield: 2 dozen.
Originally published as Pressure Cooker Garlic-Dill Deviled Eggs in Slow Cooker 2017 2017, p240

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  • 1 cup cold water
  • 12 large eggs
  • 2/3 cup mayonnaise
  • 4 teaspoons dill pickle relish
  • 2 teaspoons snipped fresh dill
  • 2 teaspoons Dijon mustard
  • 1 teaspoon coarsely ground pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon paprika or cayenne pepper
  1. Pour water into 6-qt. electric pressure cooker. Place trivet in cooker; set eggs on trivet. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time to 8 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Immediately place eggs in a bowl of ice water to cool.
  2. 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.
  3. Refrigerate, covered, at least 30 minutes before serving. Sprinkle with paprika. Yield: 2 dozen.
Originally published as Pressure Cooker Garlic-Dill Deviled Eggs in Slow Cooker 2017 2017, p240

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