Place the trivet in the Instant Pot and pour in 1 cup of water.

Arrange eggs on the trivet, secure the lid, and cook on High Pressure for 5 minutes.

Allow a 5-minute natural release, then quick release the remaining pressure.

Transfer eggs to an ice bath for 5 minutes, then peel.

Slice eggs in half, remove yolks, and combine yolks with mayo, Dijon, vinegar, salt, pepper, and smoked paprika.

Mash until smooth, then pipe or spoon filling into egg whites.

Garnish with smoked paprika and chives before serving.