Mustard Free Pressure Cooker Hard-Boiled Eggs

Hard-boiled eggs sound simple, but getting them consistently perfect — no green ring, no rubbery whites — is something a lot of home cooks struggle with. The pressure cooker method solves that completely, delivering tender, creamy yolks every single time thanks to the controlled steam environment and a precise natural release. With just eggs and water, this recipe is about as clean and straightforward as food gets, making it a natural fit for anyone navigating condiment allergies or trying to avoid the sneaky mustard that shows up in so many deli and prepared foods. 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 gives you a head start. Keep a batch in the fridge all week and you've got a ready-to-go protein for salads, snacks, or a quick breakfast without any label-reading stress.

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