Instant Pot Egg Salad
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.
Servings: 4 servings
- 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.
Calories: 223kcal | Carbohydrates: 1g | Protein: 8g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 253mg | Sodium: 220mg | Potassium: 108mg | Vitamin A: 420IU | Vitamin C: 1.2mg | Calcium: 41mg | Iron: 1.2mg