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.
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Md jibon Dk
[email protected]I'm allergic to eggs, so I couldn't try these deviled eggs. But my husband said they were delicious.
precious wilson
[email protected]I thought these deviled eggs were just okay. They weren't bad, but they weren't anything special either.
Cash A
[email protected]These deviled eggs were a nice change from the traditional recipe. I liked the addition of the bacon and cheese.
Tanya and Michael Handy
[email protected]I'm not a big fan of deviled eggs, but I have to admit that these were pretty good. I would definitely make them again.
Trinity Henon
[email protected]I've tried other deviled egg recipes before, but this one is by far the best. I love the creamy filling and the perfect amount of seasoning.
Tsion Zenabu
[email protected]I made these deviled eggs for a potluck and they were gone in minutes. Everyone loved them!
Eric Pivnicka
[email protected]I followed the recipe exactly and my deviled eggs turned out perfectly. I would definitely recommend this recipe.
James O'REILLY
[email protected]These deviled eggs were a little too spicy for my taste, but I think that's just because I don't like spicy food.
Maidah Sheraz
[email protected]I wasn't sure how I would like these deviled eggs, but I was pleasantly surprised. They were really good!
AMUSAT DAMILARE
[email protected]These deviled eggs are so creamy and flavorful. I love the addition of the mustard and pickle relish.
Joe Edwards
[email protected]I love how easy these deviled eggs are to make. I can have them ready in no time.
Ch Abbas
[email protected]I've made these deviled eggs several times now and they always turn out great. They're the perfect appetizer for any occasion.
Algerian High-Tech
[email protected]These deviled eggs were a hit at my last party! They were so easy to make and everyone loved them.