Tree Nut Free Pressure Cooker Hard-Boiled Eggs

Hard-boiled eggs sound simple, but getting them right — no green ring around the yolk, no rubbery whites, shells that actually come off cleanly — is trickier than most people expect. The pressure cooker changes everything. A quick high-pressure cook followed by a natural release and an ice bath locks in that perfectly set, creamy yolk every single time. With just eggs and water, this recipe is about as clean and straightforward as food gets, making it a natural fit for anyone navigating ingredient restrictions and wanting to keep things simple. The cold running water trick at the wider end of the shell is a small but genuinely useful detail that makes peeling feel almost effortless. Make a full dozen at once and you've got a week's worth of grab-and-go protein ready in the fridge. Whether you're slicing them onto salads, mashing them for egg salad, or eating them straight with a pinch of salt, these are the kind of reliable, no-fuss staples that earn a permanent spot in your weekly routine.

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