Pressure Cooker Low Carb Deviled Egg Salad Roll Ups

Name: Pressure Cooker Low Carb Deviled Egg Salad Roll Ups
Prep time: 13 min
Cook time: 2 min
Total time: 15 min
Ingredients: 6 large Eggs; 3 Cabbage Leaves; 1/2 cup Mayonnaise; 1/4-1/2 cup Celery ((diced)); 1/8 cup Scallions ((diced)); 2 TBL Kosher Dill Pickles ((diced)); 1 tsp Kosher Salt; 1/4 tsp Freshly Ground Black Pepper; 1 tsp Dijon Mustard ((optional))

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Prep Time: 13 minutes

Cook Time: 2 minutes

Total: 15 minutes

Servings: 3

Author : Jill Selkowitz

deviled egg salad

Ingredients

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Instructions

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Step 1

Coat Loaf Pan well with Oil. Crack in 6 Eggs. Sprinkle Salt and Pepper over Eggs.

Step 2

Add 1 cup of Water to Pressure Cooker cooking pot. Place Trivet into pot and place Loaf Pan of Eggs on to Trivet.

Step 3

Lock on Lid and close Pressure Valve. Cook at High Pressure for 2 minutes. When beep sounds, wait 5 minutes and then release the rest of the pressure.

Step 4

Turn Eggs out into bowl and place in Refrigerator to Chill. Once chilled, push Eggs through Baking Grate into Mixing Bowl.

Step 5

Whisk together Sauce Ingredients and carefully fold into the chopped Eggs.

Step 6

Core Cabbage and remove 3 Leaves. Shave down the white vein.

Step 7

Add a scoop of Deviled Egg Salad to each Cabbage Leaf.

Step 8

Top with slices of Radish and a sprinkling of Fresh Parsley. Roll up and enjoy.