Pressure Cooker Garlic-Dill Deviled Eggs – a delicious recipe with cold water, eggs, mayonnaise, dill pickle, dill, mustard. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
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.
2
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.
3
Refrigerate, covered, at least 30 minutes before serving. Sprinkle with paprika and, if desired, additional dill.
704
kcal
Calories
60
g
Fat
4
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup cold water, 12 large eggs, 2/3 cup mayonnaise, 4 teaspoons dill pickle relish, and more.
Yes, Pressure Cooker Garlic-Dill Deviled Eggs falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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