• Directions
• Super helpful: Save the cardboard (not styrofoam) egg carton and cut it to fit into the pressure cooker.
• Prepare an ice bath in a large bowl, set aside.
• Fill the pressure cooker with 1 cup of water.
• Place the egg cart on top of a trivet. Place the lid on, lock and pressure cook on HIGH for 6 minutes.
• Release the pressure, then remove the eggs (with tongs) and place into the ice bath.
• Note:
• If you don't own a pressure cooker, here's how to cook perfect hard boiled eggs on the stove:
• Place eggs in medium saucepan, cover with 1-inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes.

  Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes. Peel and use as desired. (Source: America's Test Kitchen, Season 1)
• Once cool, peel under slow running cold water.

For the eggs:

• Cut the cooled eggs in half.
• Remove the cooked egg yolk (I push the white part of the egg, gently, inside out.)
• Using a potato ricer, I place all of the egg yolks into the well and squeeze into a bowl.
• Add the mayonnaise and season to your liking. It's best to go easy on the mayonnaise, adding more in small increments until it reaches your ideal consistency.
• Place the filling into a piping bag (or a Zip-Log bag, with the corner cut off) and use a star tip filling. Pipe into each egg.
• Garnish with a pinch of paprika for color. Garnish to your liking. I use thinly sliced cornichons, or capers. A small sprig of fresh dill or parsley looks festive, too.
• Keep the eggs chilled until right before serving. They will disappear fast!