• Prep Time: 20 mins
  • Cooking Time: 5 mins
  • Serves: 24

Pressure Cooker Garlic-Dill Deviled Eggs

  • Recipe Submitted by on

 Ingredients List

  • 1 cup cold water
  • 12 Large Eggs
  • 2/3 cup mayonnaise
  • 4 teaspoons dill pickle relish
  • 2 teaspoons snipped fresh dill
  • 2 teaspoons Dijon mustard
  • 1 teaspoon coarsely ground pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon paprika or cayenne pepper
  • Additional snipped fresh dill, optional


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.
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.

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