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.

5 from 46 votes

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Course: Salad

Cuisine: American

Keyword: egg salad, gluten free lunch, lunch

Prep Time: 1

Cook Time: 10

Cooling time: 5

Total Time: 11

Servings: servings

Calories: 223kcal

Author: Don't Mess With Mama

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

US Customary - Metric

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