Ingredients
1 cup cold water12 large eggs2/3 cup mayonnaise4 teaspoons dill pickle relish2 teaspoons snipped fresh dill2 teaspoons Dijon mustard1 teaspoon coarsely ground pepper1/4 teaspoon garlic powder1/8 teaspoon paprika or cayenne pepperAdditional snipped fresh dill, optional
Preparation
Pour water into 6-qt. electric pressure cooker. Place trivet in cooker; set eggs on trivet. Lock lid; close pressure-release valve. Pressure-cook on low for 5 minutes. Allow pressure to naturally release for 5 minutes; quick-release any remaining pressure. Immediately place eggs in a bowl of ice water to cool.
Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients except paprika. Spoon or pipe into egg whites.
Refrigerate, covered, at least 30 minutes before serving. Sprinkle with paprika and, if desired, additional dill.
