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.