Step 1

Pour 1 cup of water into the Instant Pot's inner pot/liner and top with a metal trivet.

Step 2

Grab eggs straight from the fridge (cold eggs are key here for the 5-5-5 method's timing) and place atop the trivet. This method will involve 5 minutes active cook time, 5 minutes natural pressure release, and 5 minutes in an ice bath. It's my go-to for perfect hard boiled eggs!

Step 3

Lock lid into place and ensure valve is sealed. Set IP to MANUAL and cook for 5 MINUTES on HIGH pressure.

Step 4

While your eggs cook, fill a medium bowl with ice and water. This will cool down the eggs quickly and help them peel super easily!

Step 5

Once the countdown is complete and the Instant Pot beeps, allow the eggs to sit in the pot for 5 MINUTES before releasing the vent valve and releasing remaining pressure. Use tongs to transfer them to the ice bath and allow them approx. 5 minutes to cool before peeling.

Step 6

After peeling, slice each egg in half lengthwise. Remove the yolks and add to a small bowl. Add mayonnaise, dijon mustard, pickle "juice" (I've also used the pickling liquid from a jar of pickled jalapeños - so good!), hot sauce, onion powder, salt, and pepper. Mix well until smooth and creamy. Add a little paprika to taste as well as any additional salt and pepper desired.

Step 7

Snip the end of a piping bag or the corner of a plastic bag. Add your filling and pipe into the sliced eggs. A star-shaped piping tip can be used to create a fun pattern in the filling! You can also spoon the mixture into the center of the eggs or pipe with a plastic bag minus the tip if needed. Chill if serving later or sprinkle with paprika and dive in right away!