Pressure Cooker Garlic-Dill Deviled Eggs

• 1 cup cold water
• 12 large eggs
• 2/3 cup mayonnaise
• 4 teaspoons dill pickle relish
• 2 teaspoons snipped fresh dill
• 2 teaspoons Dijon mustard
• 1 teaspoon coarsely ground pepper
• 1/4 teaspoon garlic powder
• 1/8 teaspoon paprika or cayenne pepper
• Additional snipped fresh dill, optional

1. Pour water into 6-qt. electric pressure cooker. Place trivet in cooker; set eggs on trivet. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to low, and set time to 5 minutes. When finished cooking, allow pressure to naturally release for 5 minutes; quick-release any remaining pressure according to manufacturer's directions. Immediately place eggs in a bowl of ice water to cool.
2. Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients except paprika. Spoon or pipe into egg whites.
3. Refrigerate, covered, at least 30 minutes before serving. Sprinkle with paprika and, if desired, additional dill.

cold water, eggs, mayonnaise, dill pickle, dill, mustard, ground pepper, garlic, paprika, fresh dill

Taken from www.tasteofhome.com/recipes/pressure-cooker-garlic-dill-deviled-eggs/ (may not work)