Using an egg rack, place 9 eggs and half a cup of water. Seal the lid and make sure the vent is closed. Pressure cook for 4 minutes and allow to depressurize for an additional 10. Turn the vent to release any remaining pressure before opening. Use a slotted spoon to remove eggs to a bowl of ice water and allow to sit for about 5 minutes. Gently crack each egg and run under cold water while peeling. Once all are peeled, cut each in half and remove yolk to a medium bowl, and lay egg whites on a plate to be filled.

Place eggs gently in a large pot and fill with cold water, covering the eggs by about an inch. Set pot on stove and bring water to a boil. Lower temperature so that you have a steady low-boil, but it's not going to boil over. Cook for 12 minutes. Turn heat off and allow to sit for another 5-10 minutes. Transfer the eggs to a bowl of ice water and allow to sit for about 10 minutes. Gently crack each egg and run under cold water while peeling. Once all are peeled, cut each in half and remove yolk to a medium bowl, and lay egg whites on a plate to be filled.

Add the Miracle Whip or mayo, tomato paste, horseradish, lemon juice, Worcestershire sauce, hot sauce, salt and pepper to the egg yolk bowl. Use the back of a fork to smash and stir the mixture until smooth. You can either use a pastry (icing) bag and tip or a spoon to now fill the egg white halves with the mixture.

Garnish with pickles, olives, jalapenos or your choice of toppings, and a sprinkle of paprika.

Serve immediately or refrigerate until ready to serve!