Instructions

• Place the eggs in a single layer inside the pressure cooker's basket or on the trivet.
• Pour in water just enough to cover the eggs by about an inch, then seal the lid with the sealing ring in place.
• Turn the cooker on to high pressure. Set the timer for five minutes of pressure cook.
• Let the cooker do a natural release for about 5 to 10 minutes until the float valve drops.
• Transfer the eggs to an ice bath to chill for at least five minutes. Then, peel gently, slice lengthwise and remove yolks.
• Mash the yolks in a mixing bowl and mix with mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Taste and adjust seasoning.
• Spoon or pipe the yolk mix back into the egg white halves, then dust with paprika on top.