Healthy Deviled Eggs
These bite sized appetizers are completely dairy-free and perfect to bring to your next party.
Equipment
- 1 Instant Pot
Ingredients
- 8 Eggs
- 1 cup Water
- 1 Tbsp Yellow Mustards
- 1 Tbsp Dijon Mustard
- 1.5 Tbsp Avocado Mayo
- 1 Tbsp Dill Pickles Finely chopped
- 1 tsp Garlic Powder
- 1/4 tsp Paprika
- 1/4 tsp Salt
- 1/4 tsp Pepper
Instructions
- Add the eggs to the Instant Pot on the trivet with 1 cup of water. Pressure cook for 5 minutes. Then let the Instant Pot naturally release for 5 minutes.
- When the eggs are done, immediately put them in a bowl of ice water. Let them cool in here for at least 5 minutes or until they are no longer warm.
- When the eggs are cooled, slice them in half and remove the yolk. Add the yolk to a food processor along with yellow mustard, dijon mustard, avocado mayo, salt, pepper, garlic powder, and paprika. Mix until smooth.
- Add the pickles to the yolk mixture and mix with a spoon until evenly combined.
- Spoon or pipe the yolk mixture into the egg whites that you removed the yolk from. For easy piping, I add the mixture to a zip lock bag and cut a small corner off of the bag.
- Sprinkle the eggs with a little paprika (optional). Serve and enjoy!
Notes
- Use any mayo that you like, I like Chosen Foods.
- Any dill pickles will do.
- You can also boil the hard boiled eggs if you do not have an instant pot.
Nutrition
Calories: 26kcalCarbohydrates: 1gProtein: 0.4gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.1gCholesterol: 0.4mgSodium: 157mgPotassium: 16mgFiber: 0.2gSugar: 1gVitamin A: 40IUVitamin C: 0.1mgCalcium: 7mgIron: 0.1mg
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