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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 Time
    Prep: 20 min. + chilling Cook: 5 min. + releasing
  • Makes
    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

Directions

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

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