Put the rack into your Instant pot, then put the eggs and 1 cup of water. Put the Pressure Cook to 5 minutes. Use the natural release method for about 5 minutes, then use quick release if the button has not gone down yet.
Have a colander ready in your sink and take the eggs out using tongs. They will be very, very hot.
Run them under cold water.
Have your serving dish ready and a mixing bowl.
Peel the eggs under the cold water. using the water to push the shells away. Again, be careful because they will still be pretty hot.
Cut the eggs in half and use a small spoon to put the yolks in the mixing bowl and the whites on the serving tray.
Break the egg yolks up using either a potato masher or a fork. Mix the egg yolks with the mayonnaise, Aleppo pepper, and mustard. Taste for seasoning.
You can pipe the egg yolks into the whites or use a small spoon and spoon the yolks in.
When all the whites have been stuffed, put them in the refrigerator to cool completely, about 30 minutes.
Before serving, sprinkle them with chopped chives and paprika.