Pressure-Cooker Light Deviled Eggs

Name: Pressure-Cooker Light Deviled Eggs
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

9 ingredients

2 steps

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

Directions

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.