BLT Egg Salad in the Pressure Cooker
Quick, low carb, creamy egg salad with crispy bacon and fresh veggies.
Ingredients
Ingredients
- 6 Large hard boiled eggs chopped
- ¼ cup Bacon crumbled, about 4 slices
- ½ cup Grape tomatoes halved
- ¼ cup Green onion chopped
- ¼ cup Mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon Sour cream
- Pinch Paprika plus salt and pepper to taste
- 1 cup Butter lettuce chopped
- Butter lettuce leaves or other sturdy lettuce for wraps
Instructions
Instructions
- Add about an inch of water to your pressure cooker and place eggs on the trivet.
- Set cooker on high pressure for 5 minutes followed by 5 minutes natural release.
- Quick release remaining pressure, cook bacon in a pan until crispy then crumb it up.
- Chop tomatoes, green onions, lettuce, and whisk together dressing ingredients. Combine all in a bowl.
Notes
You can chill combined salad in the refrigerator for 30-60 minutes before serving.