Can you use another Weight Watchers Instant Pot or electric pressure cooker recipe? Below I have a new Weight Watchers Freestyle Instant Pot Recipe for Spicy Deviled Eggs that will be perfect for a Memorial Day party or anytime.
Who doesn’t love creamy Deviled Eggs? Not only are these perfect to serve as an appetizer at a party, but at only 1 Point per serving these protein packed Spicy Deviled Eggs are perfect for you to keep on hand for a quick low point snack.
Let’s get started…..
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Weight Watchers Instant Pot Recipe for Spicy Deviled Eggs
1 Cup of Water
Dozen of Large Eggs
2/3 Cup of Hellmann’s Light Mayonnaise
4 Teaspoons of Dill Pickle Relish
2 Teaspoons of Dijon Mustard
3/4 Teaspoon of Dried Dill Weed
1 Teaspoon of Ground White Pepper
1/4 Teaspoon Each of Garlic Powder & Onion Powder
1/2 Teaspoon Each of Salt, Paprika + Cayenne Pepper or more according to taste
DIRECTIONS:
- Place 1 cup of cold water into your Instant Pot or electric pressure cooker. Put eggs into trivet and place into cooker. Lock the lid and close the vent. Select manual for the setting and put the pressure on low. Set timer to 4 minutes. When cooking is complete, let the pressure naturally release for about 6 minutes – then quick release the remaining pressure. Have an ice water bath ready and place eggs into it to cool.
- Peel eggs when cool enough to handle. Cut eggs in half lengthwise. Remove the yolks and place the whites aside. In a bowl, mash the yolks and stir in all remaining ingredients except the paprika and cayenne pepper. Using an iced tea spoon or small measuring spoon, evenly divide the yolk mixture among the egg whites. If you want to get fancy, you can surely pipe the egg mixture into the egg white halves.
- Refrigerate for at least 1 hour, covered. Just before you serve them, sprinkle paprika and cayenne on the tops.
- This makes 24 deviled eggs and it is 1 SP for 2 Halves on the WW Blue and Purple Plans. On the Green Plan, 2 halves are 3 SP. Enjoy!
PRINTABLE
- 1 Cup of Water
- Dozen of Large Eggs
- ⅔ Cup of Hellmann's Light Mayonnaise
- 4 Teaspoons of Dill Pickle Relish
- 2 Teaspoons of Dijon Mustard
- ¾ Teaspoon of Dried Dill Weed
- 1 Teaspoon of Ground White Pepper
- ¼ Teaspoon Each of Garlic Powder & Onion Powder
- ½ Teaspoon Each of Salt, Paprika + Cayenne Pepper or more according to taste
- Place 1 cup of cold water into your Instant Pot or electric pressure cooker. Put eggs into trivet and place into cooker. Lock the lid and close the vent. Select manual for the setting and put the pressure on low. Set timer to 4 minutes. When cooking is complete, let the pressure naturally release for about 6 minutes - then quick release the remaining pressure. Have an ice water bath ready and place eggs into it to cool.
- Peel eggs when cool enough to handle. Cut eggs in half lengthwise. Remove the yolks and place the whites aside. In a bowl, mash the yolks and stir in all remaining ingredients except the paprika and cayenne pepper. Using an iced tea spoon or small measuring spoon, evenly divide the yolk mixture among the egg whites. If you want to get fancy, you can surely pipe the egg mixture into the egg white halves.
- Refrigerate for at least 1 hour, covered. Just before you serve them, sprinkle paprika and cayenne on the tops.
- This makes 24 deviled eggs and it is 1 SP for 2 Halves on the WW Blue and Purple Plans. On the Green Plan, 2 halves are 3 SP. Enjoy!
Monday, I’ll be back with another WW Freestyle Instant Pot Recipe that is perfect for serving at a party or for dinner anytime.
If you enjoy using your Instant Pot, try these Weight Watchers Freestyle Instant Pot Recipes:
Cheesy Potato Frittata
Pomegranate Balsamic Chicken
Chicken Broth
Chicken Enchilada Soup
Shrimp & Grits
Loaded Baked Potato Soup
Jambalaya
Cheesy Egg Broccoli Souffles
Turkey StroganoffÂ
If you have any leftover Spicy Deviled Eggs, try adding them to this Weight Watchers Red Potato Salad recipe. YUM!