I like to experiment with my recipes, and was pleasantly pleased with how the fresh dill really perked up the flavor of these irresistible appetizers.
—KAMI HORCH CALAIS, ME
PREP: 20 MIN. • COOK: 10 MIN. + CHILLING • MAKES: 2 DOZEN
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
1. Pour water into 6-qt. electric pressure cooker. Place trivet in cooker; set eggs on the trivet. Lock lid; make sure the vent is closed. Select manual setting; adjust the pressure to high, and set time to 8 minutes. When finished cooking, quick-release the pressure according to manufacturer’s directions. Immediately place the eggs in a bowl of ice water to cool.
2. Cut the eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash the yolks. Stir in all the remaining ingredients except paprika. Spoon or pipe into the egg whites.
3. Refrigerate, covered, for at least 30 minutes before serving. Sprinkle with paprika.
TEST KITCHEN TIP
For a handy way to serve deviled eggs, set them in paper cupcake liners in a muffin tin. They stay upright and neat, and the eggs in the paper cups won’t slide around on people’s plates.