PRESSURE-COOKER LIGHT DEVILED EGGS
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
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 16 pieces.
Number Of Ingredients 9
Steps:
- 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., 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 : Calories 32 calories, Fat 2g fat (1g saturated fat), Cholesterol 46mg cholesterol, Sodium 132mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
PRESSURE COOKER HARD-BOILED EGGS
If you happen to raise your own chickens or have access to really fresh eggs, a pressure cooker is the best way to make hard-cooked eggs. It doesn't really save time (the pressure cooker's usual claim to fame), but here's why it's great: it actually makes fresh eggs easy to peel!
Provided by Gremolata
Categories Appetizers and Snacks
Time 46m
Yield 4
Number Of Ingredients 4
Steps:
- Fill pressure cooker with the minimum amount of water specified by the manufacturer. Place eggs in the steamer basket above the water. Seal the lid and bring the pressure cooker up to low pressure.
- Cook, maintaining low pressure, for 6 minutes. Remove the pressure cooker from heat and allow the pressure to drop for 5 minutes.
- Combine cold water and ice in a large bowl.
- Use the quick-release method to open the pressure cooker. Transfer the hot eggs to the ice water using an oven mitt or spoon. Cool completely, about 30 minutes.
Nutrition Facts : Calories 143 calories, Carbohydrate 0.8 g, Cholesterol 372 mg, Fat 9.9 g, Protein 12.6 g, SaturatedFat 3.1 g, Sodium 150.7 mg, Sugar 0.8 g
PRESSURE-COOKER GARLIC-DILL DEVILED EGGS
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
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- 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., 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 Facts : Calories 78 calories, Fat 7g fat (1g saturated fat), Cholesterol 93mg cholesterol, Sodium 86mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
PRESSURE COOKER STUFFED DEVILED EGGS RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 11
Steps:
- Super helpful: Save the cardboard (not styrofoam) egg carton and cut it to fit into the pressure cooker. Prepare an ice bath in a large bowl, set aside. Fill the pressure cooker with 1 cup of water. Place the egg cart on top of a trivet. Place the lid on, lock and pressure cook on HIGH for 6 minutes. Release the pressure, then remove the eggs (with tongs) and place into the ice bath. Note: If you don't own a pressure cooker, here's how to cook perfect hard boiled eggs on the stove: Place eggs in medium saucepan, cover with 1-inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes. Peel and use as desired. (Source: America's Test Kitchen, Season 1) Once cool, peel under slow running cold water. For the eggs: Cut the cooled eggs in half. Remove the cooked egg yolk (I push the white part of the egg, gently, inside out.) Using a potato ricer, I place all of the egg yolks into the well and squeeze into a bowl. Add the mayonnaise and season to your liking. It's best to go easy on the mayonnaise, adding more in small increments until it reaches your ideal consistency. Place the filling into a piping bag (or a Zip-Log bag, with the corner cut off) and use a star tip filling. Pipe into each egg. Garnish with a pinch of paprika for color. Garnish to your liking. I use thinly sliced cornichons, or capers. A small sprig of fresh dill or parsley looks festive, too. Keep the eggs chilled until right before serving. They will disappear fast!
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- Slice each hard-boiled egg in half with a sharp knife and place the yolks in a medium bowl. Mash the yolks with a fork.
- Add the mayonnaise, Greek yogurt and jalapeño mustard to the yolks. Use a hand mixer to beat the ingredients together until the mixture is smooth. Be careful not to overmix, as it can turn gummy.
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