Egg Salad Sandwiches

Instructions:

Place the eggs in a pressure cooker with a trivet or sling and 1 cup of water. Cook on high pressure for 6 minutes. Let natural release for 5 minutes then quick release any remaining pressure. Immediately place eggs in ice water.

In a medium bowl, combine onion, mayo, sour cream, vinegar, and mustard and season with salt and pepper.

Peel the eggs, chop into small, even pieces, and season with salt. Stir the eggs into the dressing and refrigerate until chilled or ready to assemble.

Spread additional mustard onto one slice of bread, and additional mayo onto another. Top with about 1/2 cup of egg salad and enjoy.