Instant Pot Easy Egg Salad

Love egg salad? Try this easy Instant Pot Easy 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.

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A closeup of egg salad on lettuce with an Instant Pot in the background

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 Easy 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.

Benefits Of An Instant Pot

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.

Looking for Instant Pot recipe ideas? Check out my top 50 gluten-free and Paleo Instant Pot recipes. You can also follow my Pinterest board all about Instant Pot recipes too.

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 – Step By Step

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!

  1. Add 1 cup water to the Instant Pot inner pot.

  2. Add eggs to a steamer basket, or put on top of the Instant Pot trivet.

  3. Close the lid on the pressure cooker and turn the valve to sealing position.

  4. 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.

  5. 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.

  6. Peel the shells from the eggs and add eggs to a bowl. Using a fork or potato masher, crumble the eggs into small pieces.

  7. 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.

  8. Garnish with sliced green onions and paprika. Serve on gluten-free bread or lettuce cups for a low-carb option.

A closeup of a bowl with chopped eggs with an Instant Pot in the background

 

Delicious and Easy Egg Salad

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.

What Can I Add to My Egg Salad?

This recipe creates a delicious, creamy egg salad and sometimes simple is best! But it’s also versatile and works well with all sorts of ingredients. Here are a few ideas:

  • Red onion
  • Bell pepper
  • Scallions
  • Curry powder
  • Paprika
  • Fresh dill
  • Turmeric powder

Use Fresh Eggs

The best egg salad recipe begins with great ingredients. Fresh eggs will cook better and look brighter. A fresh egg will lay on its side on the bottom of a bowlful of water, if they are a little older, they’ll still sink, but stay on one end. Don’t eat eggs if they float on the surface of the water, this means they’ve expired.

Top Tips For This Easy Egg Salad

  • Gently rolling the cooked egg on a cutting board (or another hard surface) with the palm of your hand makes lots of cracks in the shell, which supposedly helps detach the membrane from the egg white.
  • Properly stored, egg salad will last for 3 to 5 days in the refrigerator. How long can egg salad be left at room temperature? Bacteria grow rapidly at temperatures between 40 °F and 140 °F; egg salad should be discarded if left out for more than 2 hours at room temperature.
  • You can substitute mayo for hummus, nut butter, pesto or greek yogurt.
  • Great on lettuce, as a salad with other fresh greens, or as an awesome sandwich filling.

A closeup of egg salad on lettuce with an Instant Pot in the background

Did you try this Instant Easy Pot Egg Salad? Don’t forget to rate the recipe and comment below to let me know how it went. You can also FOLLOW ME on FacebookInstagram and Pinterest to see what other fun things I’m getting up to.

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egg salad in lettuce wraps on a plate

Instant Pot Egg Salad

Don't Mess With Mama
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.
5 from 46 votes
Prep Time 1 minute
Cook Time 10 minutes
Cooling time 5 minutes
Total Time 11 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 223 kcal

Ingredients
 
 

  • 6 eggs
  • 1/3 cup mayonnaise or up to 1/2 cup as needed to taste
  • 1/2 tsp mustard
  • salt to taste
  • pepper to taste

Garnish

  • paprika sprinkle
  • 1/4 cup green onions or scallions finely sliced

Instructions
 

  • 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.

Nutrition

Calories: 223kcalCarbohydrates: 1gProtein: 8gFat: 20gSaturated Fat: 4gCholesterol: 253mgSodium: 220mgPotassium: 108mgVitamin A: 420IUVitamin C: 1.2mgCalcium: 41mgIron: 1.2mg
Keyword egg salad, gluten free lunch, lunch
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