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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rana saddain
[email protected]These eggs are so easy to make and they're always a hit with my family and friends.
Saeed Ali
[email protected]I'm not a huge fan of hard-boiled eggs, but I love these deviled eggs. They're so light and fluffy.
Channsaith Saith
[email protected]This is the best deviled egg recipe I've ever tried. The eggs are so creamy and flavorful.
eagleboss shamar
[email protected]I made these eggs for my family's Easter dinner and they were a huge hit. Everyone loved them!
Siqou Siqou
[email protected]These eggs are the perfect party food. They're easy to make ahead of time and they're always a crowd-pleaser.
Amriii Khan
[email protected]I love that this recipe is so versatile. I've used different toppings and fillings each time I've made it and it's always delicious.
obaidul shikdar
[email protected]This recipe is a keeper! I've already made it twice and it's always a hit.
Daniel Reott
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of deviled eggs. But I'm so glad I did! These eggs were delicious.
Prince UMAIRSLAMAN Prince UMAIRSLAMAN
[email protected]These eggs are so creamy and flavorful. I will definitely be making them again.
Md Sagor Islam Turrjo
[email protected]I love that this recipe uses Greek yogurt instead of mayonnaise. It makes the eggs lighter and healthier.
Jaxson Felts
[email protected]I've been making deviled eggs for years, but this is the first time I've used a pressure cooker. It was so much faster and easier!
Miz Boy
[email protected]These eggs were a hit at my last party! They were so easy to make and everyone loved them.