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.
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!
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.
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
- Curry powder
- 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.
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 Facebook, Instagram and Pinterest to see what other fun things I’m getting up to.
More Recipes You Might Like
- 20 Instant Pot Meals in 30 Minutes or Less
- 25 Gluten-Free Instant Pot Recipes Kids Love
- The Best Gluten Free Bread Recipe (Soft, Moist and Easy to Make Sandwich Bread)
- Gluten Free Egg Burritos Recipe
Instant Pot Egg Salad
- 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
- 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.
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Looks great, and I love the idea of serving it on lettuce like that. I would have never thought to make egg salad in the instant pot.
I’m looking forward to making this recipe! I’ve had my Instant Pot for about a year now and have never made hard-boiled eggs in it. Your recipe explains everything perfectly and it looks much easier than my usual boiling on the stove top. Thanks for all the tips!
Kayla DiMaggio says
I never thought about making egg salad in the instant pot but it turned out amazing! So easy and delicious!
Egg salad has always been a favourite of mine. I always have hard boiled eggs in the fridge. The perfect lunch or dinner any day of the week.