Place the steamer basket in the Instant Pot and add in the eggs. Cover with water. Put on the lid and pressure cook on HIGH for 5 minutes. Allow the steam to naturally release. Remove from IP.
1
Place the eggs into an ice bath. Be sure to do this with tongs so you do not burn yourself–ouch!
2
Slice the hard boiled eggs in half and remove the yolks. Place the yolks in a small bowl and place the egg whites on a plate or serving plater and set aside.
3
Mash the egg yolks with a fork until they resemble course pebbles then add in mayonnaise a spoonful at a time until you have a creamy lump free consistency.
4
Next, add mustard, pickle, onion, pepper, salt, and paprika.
5
Pipe or spoon the mixture into the egg whites. Sprinkle with paprika and green onions, if desired. Serve immediately or refrigerate until you are ready to serve.
6