SERVES 6; 2 halves per serving
Deviled eggs are excellent to kick off a party or to take on a picnic, and this lighter take on the classic is downright heavenly.
Total prep, cooking, and pressure release time: 20 minutes
1 cup water
6 large eggs
3 tablespoons light mayonnaise
2 teaspoons cider vinegar
1 teaspoon Dijon mustard (lowest sodium available)
Thinly sliced fresh chives or paprika for garnish (optional)
1. Fill a large bowl with ice water.
2. Place the steaming rack in the pressure cooker. Pour in the 1 cup water. Place the eggs on the rack. Secure the lid. Cook on high pressure for 7 minutes. Quickly release the pressure. Using tongs, transfer the eggs to the ice water.
3. Let the eggs stand for 2 to 3 minutes. Remove from the water. Peel the eggs.
4. Halve the eggs lengthwise. Discard one yolk. Put the remaining yolks in a bowl. Add the mayonnaise, vinegar, and mustard. Using the tines of a fork, mash the egg yolk mixture until smooth. Spoon into the egg white halves. Sprinkle with the chives or paprika.
Calories 81
Total Fat 6.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g

Polyunsaturated Fat 2.0 g
Monounsaturated Fat 2.0 g
Cholesterol 158 mg
Sodium 150 mg
Carbohydrates 1 g
Fiber 0 g
Sugars 0 g
Protein 6 g
Dietary Exchanges
1 lean meat, ½ fat

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