Menu
Pressure-Cooker Garlic-Dill Deviled Eggs Pressure-Cooker Garlic-Dill Deviled Eggs
Pressure-Cooker Hard-Boiled Eggs Pressure-Cooker Hard-Boiled Eggs
Pressure-Cooker Eggs in Purgatory Pressure-Cooker Eggs in Purgatory
Deviled Eggs Extraordinaire Deviled Eggs Extraordinaire
French Onion Deviled Eggs French Onion Deviled Eggs
Roasted Garlic Deviled Eggs Roasted Garlic Deviled Eggs
Pressure-Cooked Broccoli Egg Cups Pressure-Cooked Broccoli Egg Cups
Smokin' Hot Deviled Eggs Smokin' Hot Deviled Eggs
Garlic Deviled Eggs Garlic Deviled Eggs
Slow-Cooker Hard-Boiled Eggs Slow-Cooker Hard-Boiled Eggs
Sweet-Sour Deviled Eggs Sweet-Sour Deviled Eggs
Easy Deviled Eggs Easy Deviled Eggs
Makeover Deviled Eggs Makeover Deviled Eggs
Deviled Eggs with Dill Deviled Eggs with Dill
Deviled Ham Stuffed Eggs Deviled Ham Stuffed Eggs
Spinach Deviled Eggs Spinach Deviled Eggs
Smoked Deviled Eggs Smoked Deviled Eggs
Garlic-Dill Deviled Eggs Garlic-Dill Deviled Eggs
Horseradish Deviled Eggs Horseradish Deviled Eggs
Best Deviled Eggs Best Deviled Eggs

Pressure-Cooker Light Deviled Eggs

Add a Review
Test Kitchen Approved
Total Time

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

Makes

16 pieces

Updated: Jun. 27, 2023
Our updated version of a classic appetizer uses only half the egg yolks of traditional deviled eggs and calls for soft bread crumbs to help firm up the filling. Light ingredients lower the fat grams even more. —Taste of Home Test Kitchen
Pressure-Cooker Light Deviled Eggs
Pressure-Cooker Light Deviled Eggs Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 8 large eggs
  • 1/4 cup fat-free mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons soft bread crumbs
  • 1 tablespoon prepared mustard
  • 1/4 teaspoon salt
  • Dash white pepper
  • 4 pimiento-stuffed olives, sliced
  • Paprika, optional

Directions

  1. 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.
  2. 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.

Nutrition Facts

1 stuffed egg half: 32 calories, 2g fat (1g saturated fat), 46mg cholesterol, 132mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 3g protein.