Use the Instant Pot to boil the eggs quickly. Open the Instant Pot lid and place the trivet rack or egg rack inside the stainless-steel inner pot.

Add the eggs onto the rack, and pour the water over the eggs.

Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 5 minutes.

When the cooking time is finished, allow a natural pressure release for at least 5 minutes.

To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.

Open the cover immediately after the pressure release. Using tongs (because the eggs will be hot!), place the boiled eggs into an ice bath to cool off.

Once the eggs are cool to the touch, remove the shells and slice the hard-boiled eggs in half, then remove the egg yolk.

Place the boiled egg yolks in a medium-sized bowl and place the egg white halves on a serving platter, setting them aside.

Mash the egg yolks with a fork until they look like little pebbles.

Then using a small rubber spatula, add in the mayonnaise, folding in one spoonful or dollop at a time until the mix is creamy and lump-free.

Stir in the Dijon yellow mustard, gherkins, red onion, paprika, salt, and pepper until evenly combined.

Use a piping bag or spoon the deviled-egg mixture into each egg white half.