Instructions

• Pop those eggs in your pressure cooker and add enough water to get that perfect broth depth, just covering the eggs. Seal the lid tight and check that float valve is down.
• Pressure cook on high for 5 minutes, then let the cooker naturally release for about 10 minutes. You’ll hear that soft valve hiss when it’s done and the float valve lowers.
• Take the eggs out carefully then run ’em under cold water till they cool enough to handle. This makes peeling easier so you don’t mess up the whites.
• Peel the eggs gently and slice them in half. Scoop out the yolks with your finger or a spoon, laying the white halves on a plate.
• In a bowl, mash those yolks up with mayo, Dijon mustard, hot sauce, green onions, salt, and pepper. Mix it good till it’s creamy and smooth but still has some texture.
• Use a spoon or a piping bag if you wanna get fancy and fill the white halves with that yellow goodness. Don’t be shy here, fill ’em up nice and neat.
• Sprinkle a little paprika on top of each deviled egg for that extra pop of color and smoky flavor you don’t wanna miss.
• Serve 'em up or chill ’em in the fridge if you gotta wait till later. Either way, they gonna be a hit at your table.