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instant pot egg salad (with an egg loaf)

www.pressurecookingtoday.com
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Prep Time: 2 minutes

Cook Time: 8 minutes

Total: 25 minutes

Servings: 4

Cost: $8.08 /serving

Ingredients

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Instructions

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Step 1

Place 1 cup of water in the bottom of the pressure cooking pot. Place the trivet in the pot. Line the bottom of a 7x3-inch cake pan with a parchment paper round and grease really well with nonstick spray.

Step 2

Crack the eggs into the prepared cake pan and lower the cake pan onto the trivet with a sling.

Step 3

Lock the lid in place and cook on High Pressure for 8 minutes. When the cooking time ends, let the pressure release naturally for 8 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.

Step 4

Remove the “egg loaf” from the cake pan and roughly chop on a cutting board. Transfer to a large bowl and use a fork to break the egg into small crumbles.

Step 5

Add the mayonnaise, sour cream, mustard, lemon juice, chives, and celery. Stir gently until fully combined, then season with salt and pepper to taste.

Step 6

Spread 4 slices of bread with egg salad, then top with a lettuce leaf and tomato slice and the remaining 4 slices of bread.

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