Black Pepper Free Pressure Cooker Hard-Boiled Eggs

Hard-boiled eggs sound simple, but getting them right — no green ring around the yolk, easy-peel shells, perfectly set whites — is something a lot of home cooks struggle with on the stovetop. The pressure cooker method solves all of that in one go, delivering consistently tender, creamy eggs every single time. With just eggs and water, this recipe is about as clean and unfussy as it gets, which makes it a natural fit for anyone avoiding seasonings or spice blends that sneak black pepper into otherwise innocent dishes. The ice bath step is key: it stops the cooking instantly and makes peeling almost effortless, especially when you start at the wider end where the air pocket loosens the shell. These eggs are endlessly versatile — slice them onto salads, mash them into egg salad, or eat them straight with a pinch of salt. They keep in the fridge for up to a week, so making a full dozen at once is absolutely worth it.

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