Instructions

• Place your eggs in the pressure cooker pot and add about 1 cup of water. Make sure the water just covers the eggs, you don’t need a lot.
• Seal the lid with the sealing ring in place, and lock it. You gotta have that good seal for pressure build-up.
• Set the cooker to high pressure for 5 minutes. Wait for the float valve to pop up—this means pressure’s building.
• Once time’s up, let the pressure come down by natural release for 5 minutes. No rushing here; this helps your eggs stay tender.
• After that, do a slow release to let out any leftover steam. Carefully open the lid when the float valve drops down.
• Use tongs to move eggs to an ice bath to cool down fast. Let them chill for 5 minutes—this stops cooking and makes peeling easier.
• Peel your eggs. You’ll notice the shells come off easy thanks to that tender pull effect the pressure cooker gives.
• Slice eggs in half, scoop out yolks, and mash them with mayo, Dijon, vinegar, salt, and pepper. Spoon or pipe the filling back in and dust with paprika before serving. Simple, dang good, and totally satisfying.