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Pressure-Cooker Garlic-Dill Deviled Eggs

Total Time

Prep: 20 min. + chilling Cook: 5 min.

Makes

2 dozen

Easter isn't complete without deviled eggs. I like to experiment with my recipes, and was pleasantly surprised with how the fresh dill really perked up the flavor of these irresistible appetizers. —Kami Horch, Frankfort, Maine

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
  • Additional snipped fresh dill, optional

Directions

  1. 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.
  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 and, if desired, additional dill.

Nutrition Facts

1 stuffed egg half: 78 calories, 7g fat (1g saturated fat), 93mg cholesterol, 86mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.