Pressure Cooker Garlic-Dill Deviled Eggs
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
Total TimePrep: 20 min. + chilling Cook: 5 min. + releasing
- 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
- 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