Place eggs in a single layer on the trivet in an Instant Pot and add 1 cup of water.
Secure the lid and set it to manual high pressure for 5 minutes. Allow the Instant Pot to release naturally for 5 minutes.
Next, add the cooked eggs to an ice bath for another 5 minutes.
For the Deviled Eggs:
Crack eggshells and carefully peel them under cool running water. Gently dry them with paper towels.
Slice the eggs lengthwise. Remove the yolks and transfer them to a bowl. Place the egg whites on a serving platter.
Mash the yolks into a fine crumble using a fork or blend it with a food processor with mayonnaise, mustard, pickle brine, paprika, and salt.
Evenly disperse the yolk mixture into the egg whites.
Notes
Expert Tips:
Follow my instructions for hard-boiling eggs - careful not to overcook them. Overcooked eggs have a green ring around the yolk and won't taste as good.
Use a piping or zip-top bag to fill the egg whites with the mixture for a beautiful presentation; this also helps to distribute the filling evenly into the egg whites.
Nutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice