Love egg salad? Try this easy Instant Pot Egg Salad recipe that makes peeling those egg shells a piece of cake. This protein-rich meal can enjoyed with gluten-free bread or even on lettuce cups for a low carb option.
Egg salad is a lunch-time favorite, but peeling those egg shells can be so hard when you’re boiling eggs on the stovetop. That’s why I love this Instant Pot Egg Salad recipe. If you haven’t hard-boiled eggs in the Instant Pot, then you are missing out. It literally makes peeling the shells a snap – they just easily fall off.
Have you cooked with an Instant Pot yet? It’s basically an electric pressure cooker, but really easy to use. Much easier than a conventional pressure cooker, which I was always scared to use.
What I love about the Instant Pot is that it’s a 7-in-1 Multi-Functional Cooker – including a pressure cooker, slow cooker, rice cooker, saute/browning, yogurt maker, steamer and warmer. Plus, it has a stainless steel cooking pot and steam rack – LOVE that! I have literally gotten rid of my old slow cooker and yogurt maker because I can do it all with the Instant Pot.
Ready for the Instant Pot Egg Salad recipe? It’s so easy to make. You’ll be done from start to finish in less than 20 minutes.
How to Make This Instant Pot Egg Salad
Be sure to start with pasture-raised or organic eggs. This recipe is really simple but relies on using the best ingredients for full flavor… and there’s nothing like fresh pasture-raised eggs. Yum!
Make this Instant Pot Egg Salad during the week to pack healthy lunches for the kids. You can even double batch it and have it ready to prep each day. Enjoy it with gluten-free bread or place on lettuce cups for a low-carb or Paleo option. It’s so rich in protein and so satisfying to keep you or the kids full all day.
Feel free to adjust the mayonnaise, mustard, salt and pepper according to your taste. This egg salad recipe can easily be customized.
Love egg salad? Try this Instant Pot Egg Salad recipe that makes peeling those egg shells so easy. This protein-rich meal can enjoyed with gluten-free bread or even on lettuce cups for a low carb option.
- paprika sprinkle
- 1/4 cup green onions or scallions finely sliced
Add 1 cup water to the Instant Pot inner pot.
Add eggs to a steamer basket, or put on top of the Instant Pot trivet.
Close the lid on the pressure cooker and turn the valve to sealing position.
Set to a manual high time for 5 minutes. When the cooking time has finished, do a natural release for 5 minutes before releasing the rest of the pressure.
Remove the eggs from the Instant Pot and place them in a bowl of cold water and ice for about 3-5 minutes to stop the cooking process.
Peel the shells from the eggs and add eggs to a bowl. Using a fork or potato masher, crumble the eggs into small pieces.
Add in the mayo, mustard, and salt and pepper and mix together. If needed, add additional mayo to the egg salad to reach desired consistency.
Garnish with sliced green onions and paprika. Serve on gluten-free bread or lettuce cups for a low-carb option.
Where to Get Kitchen Pantry Essentials
p.s. Looking for tips to transition to a real food or healthy gluten-free lifestyle? Check out my free Real Food Guide email course and e-book.
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