Step 1

Place the rack in the bottom of the pot. Pour the water in the pot. Place the eggs on the rack.

Step 2

High pressure on manual 5 minutes.

Step 3

Natural release 5 minutes then use quick release, then quickly run the eggs under cold running water until cool enough to hold.

Step 4

Peel the eggs and slice in half lengthwise. Remove yolks and transfer to a medium-sized bowl.

Step 5

Add the mayo, milk, pickle juice, salt, pepper then use a fork to mash well.

Step 6

Spoon filling into each egg white. Sprinkle with paprika, dill and serve.