Step 1

Hard boil the eggs.

Step 2

Arrange eggs in a single layer in a pot. Cover with at least an additional inch of cold water. Turn heat on high and heat, uncovered, until the water starts to boil. Cover and remove from heat. Allow to sit in covered pot for 15 minutes. Drain off hot water and immediately submerge eggs into ice water. Ensure there’s enough ice so that it doesn’t all melt. Allow to sit in ice water for at least 15 minutes.

Step 3

Cook on low pressure with eggs on rack and 1 cup of water in pot for 6 minutes, allow to sit in Instant pot for 6 additional minutes, then transfer to ice bath for at least 6 minutes.

Step 4

Carefully peel eggs and rinse. Cut in half lengthwise. Transfer yolks to a separate bowl.

Step 5

Add mayonnaise, pickles, pickle juice, and dill to yolks. Mash well with fork until smooth and creamy. Continue to add additional pickle juice, if needed, to create a very creamy texture very similar to a buttercream frosting.

Step 6

Fill egg whites with egg yolk mixture either by spooning it in or piping it in with a wide star tip. Sprinkle with dill and top with slice of cornichon before serving.