6 large eggs

¹⁄₃ cup mayonnaise

1 tsp Dijon mustard

¹⁄₂ tsp white vinegar

¹⁄₂ tsp hot pepper sauce

¹⁄₈ tsp ground black pepper

¹⁄₈ tsp fine grind sea salt

¹⁄₄ tsp paprika

2 slices cooked bacon, crumbled

1 tsp chives, chopped

1 Create an ice water bath by filling a large bowl halfway with cold water and ice. Set aside.

2 Place the steam rack in the inner pot and add 1 cup cold water to the bottom of the pot. Place the eggs on the steam rack.

3 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 5 minutes.

4 When the cook time is complete, allow the pressure to release naturally for 5 minutes and then quick release the remaining pressure.

5 Open the lid and use a slotted spoon to carefully transfer the eggs to the ice water bath. Let the eggs cool in the bath for 5 minutes.

6 Once the eggs are cool enough to handle, use a slotted spoon to remove the eggs from the ice bath. Peel the eggs and cut each in half lengthwise.

7 Using a small spoon, carefully scoop the yolks from the whites and place the yolks in a medium bowl. Place the egg white halves on a platter and set aside.

8 Using a fork, mash the egg yolks. Add the mayonnaise, Dijon mustard, vinegar, hot pepper sauce, black pepper, and sea salt. Mix until no lumps remain and a creamy texture is achieved.

9 Spoon the yolk mixture into a pastry bag with a large tip and pipe 1 tablespoon of the mixture into each egg white half.

10 Sprinkle the bacon crumbles and paprika over top of each egg and garnish with the chives. Transfer to a resealable container and refrigerate for a minimum of 30 minutes. Serve chilled.

tip If you don’t have a pastry bag, you can create one by filling a large plastic zipper-lock bag as you would a pastry bag and then cutting one corner from the bag.