Step 1

Coat Loaf Pan well with Oil.  Crack in 6  Eggs.  Sprinkle Salt and Pepper over Eggs.

Step 2

Add 1 cup of Water to Pressure Cooker cooking pot.  Place Trivet into pot and place Loaf Pan of Eggs on to Trivet.

Step 3

Lock on Lid and close Pressure Valve.  Cook at High Pressure for 2 minutes.  When beep sounds, wait 5 minutes and then release the rest of the pressure.

Step 4

Turn Eggs out into bowl and place in Refrigerator to Chill.  Once chilled, push Eggs through Baking Grate into Mixing Bowl.

Step 5

Whisk together Sauce Ingredients and carefully fold into the chopped Eggs.

Step 6

Core Cabbage and remove 3 Leaves.  Shave down the white vein.

Step 7

Add a scoop of Deviled Egg Salad to each Cabbage Leaf.

Step 8

Top with slices of Radish and a sprinkling of Fresh Parsley.  Roll up and enjoy.