Instructions

• Place your eggs in the pressure cooker’s trivet or basket. Add about 1 cup of water to the pot – just enough for steam to build but not cover the eggs.
• Lock the lid, making sure the sealing ring is properly seated. Set the valve to sealing. Turn your pressure cooker on high pressure for 5 minutes. You’ll hear the valve hiss and steam start to escape after the pressure builds.
• Once the cooking time is done, let the pressure release naturally for 5 minutes. This slow release helps eggs finish cooking just right.
• Carefully turn the valve to venting and release any remaining pressure quickly. Open the lid and immediately transfer eggs to your ice bath. Let ’em chill for 5 minutes; this shock helps the shells slip off easier.
• Peel those eggs gently. The steam helped loosen shells so they come off clean. Slice eggs in half lengthwise, and scoop out yolks into a bowl.
• Mix yolks with mayo, Dijon, apple cider vinegar, salt, and pepper until smooth. Spoon or pipe the filling back into egg whites. Dust paprika all over for that classic look. Boom, you’re done and ready to serve!