Coat Loaf Pan well with Oil. Crack in 6 Eggs. Sprinkle Salt and Pepper over Eggs.
Add 1 cup of Water to Pressure Cooker cooking pot. Place Trivet into pot and place Loaf Pan of Eggs on to Trivet.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 2 minutes. When beep sounds, wait 5 minutes and then release the rest of the pressure.
Turn Eggs out into bowl and place in Refrigerator to Chill. Once chilled, push Eggs through Baking Grate into Mixing Bowl.
Whisk together Sauce Ingredients and carefully fold into the chopped Eggs.
Core Cabbage and remove 3 Leaves. Shave down the white vein.
Add a scoop of Deviled Egg Salad to each Cabbage Leaf.
Top with slices of Radish and a sprinkling of Fresh Parsley. Roll up and enjoy.
Notes
If using a smaller loaf pan, add one minute to the cook time.You can also cook for 3 minutes and then wait 5 minutes to release the pressure. Do whatever is convenient for you.