Instant Pot Egg Salad Recipe
Course: Salad, Sandwiches
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 people
Calories: 231 kcal
A delicious and creamy egg salad is so quick and easy to make in the Instant Pot. Made with Greek yogurt and mayonnaise, it's a classic sandwich filling that can be made ahead of time.
Print Recipe
1 cup water 8 eggs 1/4 cup mayonnaise 1/4 cup Greek yogurt 1/4 teaspoon dried mustard 1/4 teaspoon paprika 1/4 cup celery chopped
Place a trivet in the Instant Pot, and add 1 cup of water
Spray a 7” round springform pan with cooking spray
Crack 8 eggs into the springform pan. Do not mix eggs.
Place the pan on the trivet in the Instant Pot and cook on high pressure for 5 minutes.
Allow for natural release for two minutes, and then do a quick release.
Take pan out of Instant Pot and allow eggs to cool completely
Take eggs out of the pan and chop into desired size pieces
Place egg pieces in a medium sized mixing bowl
Add mayonnaise and Greek yogurt, mix to combine
Add dried mustard and paprika, stir to combine
Add chopped celery, stir to combine
Serving suggestion: as a sandwich on a hearty multigrain bread, or on lettuce as a lighter option
Use the freshest eggs you can, and if possible use free run / organic.
Test the freshness of your eggs in a bowl of water. Fresh eggs will sink to the bottom and old eggs will float to the top.
Allow the eggs to cool completely before chopping them into pieces.
Calories: 231 kcal | Carbohydrates: 1 g | Protein: 13 g | Fat: 19 g | Saturated Fat: 4 g | Cholesterol: 334 mg | Sodium: 226 mg | Potassium: 155 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 565 IU | Calcium: 66 mg | Iron: 2 mg