Step 1

Place the steamer basket in the Instant Pot and add in the eggs. Cover with water.

Step 2

Put on the lid and pressure cook on HIGH for 5 minutes. Allow the steam to naturally release. When they are done cooking immediately place the eggs directly into a ice bath (make sure to use tongs to remove the eggs so you don't burn yourself).

Step 3

Slice the hard boiled eggs in half and remove the yolks. Place the yolks in a small bowl and place the egg whites on a plate or serving plater and set aside.

Step 4

Mash the egg yolks with a fork until they resemble course pebbles then add in mayonnaise a spoonful at a time until you have a creamy lump free consistency.

Step 5

Stir in the mustard, pickle, onion, pepper, salt and paprika.

Step 6

Transfer egg whites to a serving tray. Pipe or spoon the egg mixture into the egg whites.

Step 7

Place 1 parsley stem and 2-3 pomegranate seeds on top of each deviled egg. Serve immediately or refrigerate until you are ready to serve.