Go Back
+ servings
egg salad in lettuce wraps on a plate
Print Recipe
5 from 13 votes

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.
Prep Time1 min
Cook Time10 mins
Cooling time5 mins
Total Time11 mins
Course: Salad
Cuisine: American
Keyword: egg salad, gluten free lunch, lunch
Servings: 4 servings
Calories: 223kcal
Author: Don't Mess With Mama


  • 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