Instructions

• Place your eggs in the pressure cooker’s steamer basket and add one cup of water for the broth depth. Make sure the eggs aren’t touching the bottom.
• Lock the lid in place and set your cooker to high pressure for 5 minutes.
• Once time is up, use the slow release method first so pressure drops a bit, then let the natural release finish up. This prevents cracked eggs while keeping yolks tender.
• Pop the lid open carefully, remove the eggs, and drop them straight into an ice bath for about 5 minutes to cool down quickly.
• Peel the eggs under running water to get the shells off easily without mangling your whites.
• Slice the eggs in half lengthwise and scoop out the yolks into a bowl.
• Mash the yolks with mayo, softened butter, both mustards, pickle juice, sugar, salt, pepper, and a splash of Tabasco if you’re into some spice. Mix until smooth and creamy.
• Spoon or pipe this luscious yolk blend back into your egg whites. Sprinkle paprika on top and maybe some crispy bacon bits if you’re feelin’ extra. Chill before serving so flavors meld and eggs taste fresh.