Instant Pot Low Carb Deviled Egg Salad Roll Ups
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Pressure Cooker Low Carb Deviled Egg Salad Roll Ups

These Pressure Cooker Low Carb Deviled Egg Salad Roll Ups are ready in 15 minutes.  Heart Smart, Gluten Free, Low Calorie, Keto Friendly and delicious!
Prep Time13 mins
Cook Time2 mins
Total Time15 mins
Course: Brunch, Dinner, Lunch
Cuisine: American
Servings: 3 servings
Author: Jill Selkowitz

Ingredients

Instructions

  • Coat Loaf Pan well with Oil.  Crack in 6  Eggs.  Sprinkle Salt and Pepper over Eggs.
  • Add 1 cup of Water to Pressure Cooker cooking pot.  Place Trivet into pot and place Loaf Pan of Eggs on to Trivet.
  • Lock on Lid and close Pressure Valve.  Cook at High Pressure for 2 minutes.  Wait at least 10 minutes before you release the pressure.  Turn Eggs out into bowl and place in Refrigerator to Chill.  Once chilled, push Eggs through Baking Grate into Mixing Bowl.
  • Whisk together Sauce Ingredients and carefully fold into the chopped Eggs.  Core Cabbage and remove 3 Leaves.  Shave down the white vein.  Add a scoop of Deviled Egg Salad to each Cabbage Leaf.  Top with slices of Radish and a sprinkling of Fresh Parsley.  Roll up and enjoy.

Notes

If using a smaller loaf pan, add one minute to the cook time.
You can also cook for 3 minutes and then wait 5 minutes to release the pressure.  Do whatever is convenient for you.