Nickel Allergy Friendly Pressure Cooker Hard-Boiled Eggs

Eggs are one of those rare proteins that naturally fit into a low-nickel way of eating, making them a reliable go-to when so many other foods are off the table. The pressure cooker method takes all the guesswork out of timing — no more rubbery whites or greenish yolks, just consistently perfect results every single time. The ice bath step is key here, stopping the cooking instantly and making the shells slide off with almost no effort. With just two ingredients and a handful of minutes, you end up with a batch of a dozen eggs ready to slice over salads, pack into lunches, or eat straight with a pinch of salt. Keeping a stash in the fridge for up to a week means you always have a safe, satisfying snack or meal component within arm's reach. Simple, clean, and genuinely foolproof.

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