Finely mince the
onion. Combine it with the celery seed, dill, relish and one-third
cup of the mayonnaise. Let this marinate while you prepare
other ingredients. Prick a small hole in each egg and place
it in the bottom of a 4 or 5 quart pressure pot. Add the required
room temperature water. My pressure pot (Silit) has a double
boiler feature so I put the potatoes in the container separate
from the eggs. Pressure at 15 lbs for 15 minutes.
(Barb's note added: If you do not have a pressure cooker,
eggs and potatoes can be boiled in separate pots atop the
stove.)
Add potatoes to onion mixture. Dip the eggs out of the hot
water & plunge them into the ice water. Remove shells.
Then remove the yolks from the eggs and place them on a dinner
plate. Chip the white into the potato-onion mixture. Mash
the yolk with the mustard, remaining mayonnaise, cayenne
pepper and salt. Blend this into the other ingredients. Serves
8. (Refrigerate leftovers, if any. They taste even better
the next day!)
