Pressure Cooker Garlic-Dill Deviled Eggs
I like to experiment with deviled egg flavors, and was pleasantly pleased with how the fresh dill really perked up the flavor of these irresistible appetizers. Plus, the pressure cooker makes them even easier to whip up. —Kami Horch, Frankfort, Maine
Total TimePrep: 20 min. + chilling Cook: 5 min. + releasing
- 1 cup cold water
- 12 large Nellie’s Free Range 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
- Additional snipped fresh dill, optional
- 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 low, and set time to 5 minutes. When finished cooking, allow pressure to naturally release for 5 minutes; quick-release any remaining 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 and, if desired, additional dill.
Nutrition Facts1 stuffed egg half: 78 calories, 7g fat (1g saturated fat), 93mg cholesterol, 86mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.
Originally published as dilly deviled eggs in Slow Cooker 2017
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