Ingredients
6large eggs
1cupwater
2tbspmayonnaise
1tbsp2% milk
1tspdill pickle juice
⅛tspsalt
fresh black pepper,to taste
paprika,for sprinkling
fresh dill,for garnish
Preparation
Place a rack in the bottom of the instant pot.
Pour the water in the pot, then place the eggs on the rack.
Cook at High pressure on manual for 5 minutes.
Natural release for 5 minutes, then use quick release.
Run the eggs under cold running water until cool enough to hold.
Peel the eggs, then slice in half lengthwise.
Remove the yolks and transfer them to a medium-sized bowl.
Add the mayonnaise, milk, pickle juice, salt, pepper, then use a fork to mash well.
Spoon the filling into each egg white.
Sprinkle with paprika and dill.
Serve, and enjoy!
