Eggs for salad in a slow cooker

Ingredients:

• 12 large eggs

Preparation:

1. Lightly spray an 7-inch baking dish with cooking spray. Crack the eggs into the dish.
2. Pour 1.5 cups of water into a 6-liter multicooker, then lower the rack into the multicooker and place the egg dish on it. Follow the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure for 6 minutes.
3. Once the pressure cooker cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete. Being careful not to burn yourself with residual steam, open and remove the lid.
4. Remove the pan from the slow cooker and let the eggs cool to room temperature. Invert them onto a cutting board and slice the eggs. They can be used in egg salad, potato salad, or tuna salad.