Pour 1 cup of water into your Instant Pot. Add the metal trivet, and place the uncooked eggs on top in a single layer. Secure the lid and cook on manual mode for 5 minutes. Let the pressure naturally release for another 5 minutes.

Transfer those hot little eggs into an ice bath for 5 minutes.

Lightly tap each egg on a hard surface, and the peel should slide right off. If you’re struggling, roll the eggs in shallow water to help.

Cut each egg in half lengthwise and scoop the yolks into a bowl while placing the whites on a platter.

Mash the yolks with a fork, and mix in mayo, mustard, relish, salt, and pepper until creamy and chunky. For a smoother consistency, blend in a food processor.

Spoon the filling back into the egg whites. Don’t overfill—you want a little dome on top! For an elegant touch, pipe the filling using a ziplock bag.