Place 6 extra large eggs on a rack in your Instant Pot or Ninja Foodi pressure cooker along with ¾ cup water.
Prepare an ice bath for the eggs in a large mixing bowl.
Close the valve and set your pressure cooker to pressure cook on high for five minutes. Once the five minutes are up, let the pressure cooker naturally release for an additional five minutes.
When those five minutes are up, manually release the remaining pressure, then immediately transfer the eggs to your ice bath and let cool for five minutes.
Once cooled, drain the water and remove the shells from the eggs and slice in half lengthwise.
Gently remove the yolks from each of the egg halves with a small spoon and add to a small mixing bowl.
Into the mixing bowl, add 3 Tablespoons mayo, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon yellow mustard, ⅛ teaspoon garlic salt, and a dash of pickle juice or water to thin (optional). Stir until well combined.
Add the yolk mixture to a piping bag and pipe into 10 of the egg halves using a random swirl pattern. (You'll have two egg halves left over for a quick snack. I like to use one less egg so the filling is plentiful in each deviled egg.)
Place the eggs in an airtight container and chill for 30 minutes.
Remove the eggs, garnish with optional green onions or chives and smoked paprika, and serve.
