Pressure Cooker Stuffed Deviled Eggs Recipe 445 Food

PRESSURE-COOKER LIGHT DEVILED EGGS

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.

BACON-STUFFED DEVILED EGGS

Steps:

• Put the eggs in a medium saucepan, cover with cold water and bring to a boil over medium-high heat. Reduce the heat to a simmer and continue to cook for 7 minutes. Meanwhile, prepare a bowl of ice water. Drain the cooked eggs and transfer them to the ice water until cool, about 5 minutes.
• Peel the eggs, then halve them lengthwise and pop out the yolks into a medium bowl. Set the whites on a plate rounded-side down. Add the mayonnaise, chives, mustard and bacon to the yolks and mash until creamy and well combined; season with salt and pepper.
• Spoon or pipe the filling into the reserved egg white halves. Garnish with chives.

PRESSURE-COOKER GARLIC-DILL DEVILED EGGS

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.

PRESSURE COOKER STUFFED DEVILED EGGS RECIPE - (4.4/5)

Steps:

• Super helpful: Save the cardboard (not styrofoam) egg carton and cut it to fit into the pressure cooker. Prepare an ice bath in a large bowl, set aside. Fill the pressure cooker with 1 cup of water. Place the egg cart on top of a trivet. Place the lid on, lock and pressure cook on HIGH for 6 minutes. Release the pressure, then remove the eggs (with tongs) and place into the ice bath. Note: If you don't own a pressure cooker, here's how to cook perfect hard boiled eggs on the stove: Place eggs in medium saucepan, cover with 1-inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes. Peel and use as desired. (Source: America's Test Kitchen, Season 1) Once cool, peel under slow running cold water. For the eggs: Cut the cooled eggs in half. Remove the cooked egg yolk (I push the white part of the egg, gently, inside out.) Using a potato ricer, I place all of the egg yolks into the well and squeeze into a bowl. Add the mayonnaise and season to your liking. It's best to go easy on the mayonnaise, adding more in small increments until it reaches your ideal consistency. Place the filling into a piping bag (or a Zip-Log bag, with the corner cut off) and use a star tip filling. Pipe into each egg. Garnish with a pinch of paprika for color. Garnish to your liking. I use thinly sliced cornichons, or capers. A small sprig of fresh dill or parsley looks festive, too. Keep the eggs chilled until right before serving. They will disappear fast!

PRESSURE COOKER HARD-BOILED EGGS

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.

CRAB-STUFFED DEVILED EGGS

Steps:

• Place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch. Place over high heat, bring to a simmer, and cover pot once eggs start to move around. Remove from heat and let stand for 17 minutes.
• Drain hot water from pan, cover with lid, and shake pot to lightly crack eggs. Fill pot with cold water, pour off cold water, and refill with more cold water. Let eggs stand in water until cold. Peel eggs and cut in half lengthwise.
• Separate yolks from egg halves; place yolks into a mixing bowl.
• Place crab meat onto a plate and separate into 2 equal portions, one containing the small bits and one containing the attractive larger pink chunks. Reserve portion containing larger chunks.
• Chop the portion of crab meat with the smaller chunks; add to egg yolks. Mash yolks with a fork. Stir in mayonnaise, tarragon, Dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, Worcestershire sauce, salt, and black pepper.
• Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves.
• Chop largest crab pieces and place remaining crabmeat into a small bowl. Lightly stir in lemon zest, creme fraiche, Aleppo pepper, and cayenne pepper with a fork. Taste and adjust salt. If mixture seems dry, stir in more creme fraiche. Top each stuffed egg with a generous pinch of crab mixture.
• Sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper. Transfer eggs to a serving platter; refrigerate until serving time.

PICNIC STUFFED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well. , Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired.