INSTANT POT DEVILED EGGS
Make creamy & rich Easy Instant Pot Deviled Eggs (Pressure Cooker Deviled Eggs) with a tad spicy twist! Our crowd-pleasing go-to party appetizer. Budget-friendly, simple & delicious.
Provided by Amy + Jacky
Categories Appetizer Party Food
Time 30m
Number Of Ingredients 9
Steps:
- Make Instant Pot Hard Boiled Eggs: Place 1 cup of cold water and a steamer basket in Instant Pot. Place 6 - 8 large eggs on the steamer basket. Close the lid. Pressure cook at Low Pressure for 12 minutes + Quick Release. Open the lid carefully. Peel the eggs under cold running tap water. Then stop the cooking process by submerging the eggs in a cold water bath for roughly 5 minutes.
- Remove Egg Yolk: Slice the cooled hard boiled eggs in half. Carefully separate all the yolks from the egg whites in a small mixing bowl. Set aside the egg whites on a plate. Smash the yolks with a fork.
- Make Deviled Dressing: Add 2 tbsp (30g) mayonnaise, 1 tbsp (15ml) extra-virgin olive oil, 1 tsp (5g) Dijon mustard, 1 tsp (5ml) white vinegar, and ¼ - ½ tsp (1.25g - 2.5g) Sriracha to the smashed egg yolks. Mix well. Taste and season with sea salt & ground black pepper if necessary.
- Pipe Deviled Dressing: Place the dressing mixture in a small ziploc bag, cut a small corner with a pair of scissors. Then, pipe the dressing mixture into the egg whites.
- Garnish Deviled Eggs: Sprinkle paprika on the deviled eggs, season with ground black pepper and sea salt. Enjoy~
Nutrition Facts : Calories 51 kcal, Carbohydrate 1 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 52 mg, Sugar 1 g, ServingSize 1 serving
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.
INSTANT POT HARD-BOILED EGGS
Want a foolproof way to make perfect hard-boiled eggs? Try your Instant Pot®! Quick, perfectly set, creamy yolks every time, without any hassle.
Provided by Food Network Kitchen
Time 20m
Yield 12 eggs
Number Of Ingredients 1
Steps:
- Set the trivet in the bottom of a 6-quart Instant Pot® multi-cooker. Gently place the eggs on top of the trivet. Pour 1 cup water into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low 4 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the eggs to a large ice bath and let cool for about 5 minutes.
- Remove the eggs from the ice bath and peel or refrigerate until ready to use.
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