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Pressure-Cooker Garlic-Dill Deviled Eggs

Name: Pressure-Cooker Garlic-Dill Deviled Eggs
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 dozen.
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

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Test Kitchen Approved

Total Time

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

Makes

2 dozen

Updated: Jun. 27, 2023

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

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

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

Pressure-Cooker Garlic-Dill Deviled Eggs

Ingredients

Directions

Nutrition Facts

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