4 large eggs

¹⁄₄ cup mayonnaise

1 tsp fine grind sea salt

¹⁄₄ tsp ground black pepper

8 medium hearts-of-romaine lettuce leaves

2 slices cooked bacon, crumbed

¹⁄₄ tsp paprika

1 small Roma tomato, diced

1 Place the steam rack in the inner pot and add 1 cup water to the bottom of the pot. Place the eggs on the steam rack.

2 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 6 minutes.

3 While the eggs are cooking, create an ice water bath by filling a large bowl halfway with cold water and ice. Set aside.

4 When the cook time for the eggs is complete, allow the pressure to release naturally for 6 minutes and then quick release the remaining pressure.

5 Open the lid and use tongs to carefully transfer the eggs to the ice water bath. Allow the eggs to cool in the bath for 6 minutes.

6 Once the eggs are cool enough to handle, transfer to a cutting board, peel, and roughly chop. Transfer the chopped eggs to a medium bowl.

7 To the bowl with the chopped eggs, add the mayonnaise, sea salt, and black pepper. Mix until well combined.

8 Arrange the lettuce shells on a platter. Spoon equal amounts of the egg salad into each shell and then top each with equal amounts of the bacon. Sprinkle the paprika over top and garnish with the tomatoes. Serve promptly.

tip Butter lettuce leaves can be substituted for the romaine leaves.

BLT Egg Salad in Lettuce Cups