Classic Deviled Eggs with Fresh Thyme

1. Pressure cook eggs in the instant pot on the steaming rack with 1 cup of water for 4 minutes; when time is up leave them for 5 minutes before releasing the pressure OR place eggs in a pot covered by 1 inch water; bring to a boil and then turn off the heat and cover and let sit on the hot burner for 10-12 minutes.
2. Transfer into an ice bath until cool to the touch (5 min).
3. Peel the eggs, slice them in half and then carefully remove the yolks and place them into a large bowl.
4. Add the mayo, milk, dijon, sugar, white vinegar and tabasco to the bowl with the yolks and beat with a hand mixer until smooth.
5. Transfer the yolk mixture into the corner of a ziplock bag; twist the end to seal and then cut off the corner of the bag; pipe the yolk mixture into the egg whites.
6. Garnish with a small sprig of fresh thyme on each egg and enjoy!