Place eggs in Instant pot and press the egg setting high pressure for 3 minutes, closing the valve on the lid. Once finished, peel the eggs, roughly chop and place in a bowl. In a separate bowl combine Mayo, Dijon Mustard, and Apple Cider Vinegar, whisk til combined and set aside. Chop the Double Smoked Bacon and add to eggs, then pour the dressing over the eggs and bacon and stir til combined. Once combined, sprinkle, paprika, cayenne, chives, salt and pepper over the mixture and stir once more.
You can spoon this mixture onto bread for a traditional sandwich, lettuce wraps, eat on its own or as a dip using chips or crudite to serve.