Crack the eggs into the non-stick loaf pan and cover with foil or another type of covering. Place 1 cup of water in the inner pot. Place the pan on the rack in low position.
Place the lid on the pressure cooker and turn the valve to seal. Set the pressure to high for 5 minutes. When the time is up, natural release the pressure for 5 minutes, then manually release the remaining pressure and remove the pan from the pressure cooker.
Remove the foil and make sure the eggs are cooked through. If they aren't completely cooked, put the cover back on and PC for another minute.
Use the Mix 'N Chop or another utensil that won't scratch the non-stick surface to break up the eggs into the size pieces you like in your egg salad.
Cut the celery into small dice if using. Combine all other ingredients along with the celery into the loaf pan and mix together. Chill for several hours before serving.
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