1/8 teaspoon ground pepper + more for garnishing the tops
1/8 teaspoon smoked paprika
1 tablespoon chopped chives
If you’re using your instant pot, place 1 cup of water at the bottom of the pot along with the trivet.
Place the eggs on the trivet and set the pressure cooker to high for 7 minutes.
If you’re using your stovetop and a pot, place your eggs in your pot filled with water. Bring the pot of water to a boil. Once boiling, turn off the heat and allow the eggs to sit in the hot water for 11 minutes.
While the eggs are cooking, prepare a large bowl with water and ice.
Remove the eggs from the pot and place in the ice water bath for 2 minutes.
Peel the shell off the eggs.
Rinse the eggs to remove any small shell pieces.
Cut the eggs in half lengthwise and pop the yolks into a medium bowl. I usually just gently squeeze the back of the egg and they pop out, but if you are having a hard time, you can scoop the yolks out with a spoon.
Add the mayonnaise, dijon, vinegar, salt, and pepper to the medium bowl. Whisk until combined.
Plate the egg halves on a tray or dish.
Dollop the yolk mixture into the holes of the egg whites.
Garnish the deviled eggs with a sprinkle of smoked paprika, chopped chives, and freshly ground pepper.