Pressure-Cooker Light Deviled Eggs

  Appetizers

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.

Pressure-Cooker Light Deviled Eggs

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TOTAL TIME: Prep: 20 min. Cook: 5 min. + releasing
YIELD: 16 pieces.

Ingredients

  • 8 large eggs
  • 1/4 cup fat-free mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons soft bread crumbs
  • 1 tablespoon prepared mustard
  • 1/4 teaspoon salt
  • Dash white pepper
  • 4 pimiento-stuffed olives, sliced
  • Paprika, optional

Instructions

  • 1. 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.
  • 2. 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

1 stuffed egg half: 32 calories, 2g fat (1g saturated fat), 46mg cholesterol, 132mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 3g protein.

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