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Place the rack in the bottom of the pot. Pour the water in the pot. Place the eggs on the rack.
High pressure on manual 5 minutes.
Natural release 5 minutes then use quick release, then quickly run the eggs under cold running water until cool enough to hold.
Peel the eggs and slice in half lengthwise. Remove yolks and transfer to a medium-sized bowl.
Add the mayo, milk, pickle juice, salt, pepper then use a fork to mash well.
Spoon filling into each egg white. Sprinkle with paprika, dill and serve.