Instant Pot Egg Salad Recipe

egg salad sandwiches made in instant pot

5 from 4 votes

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.

Prep Time20

Cook Time5

Total Time25

Course: Salad, Sandwiches

Cuisine: American

Servings: people

Author: Becky Hardin

Equipment

Instant Pot

Ingredients

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

Instructions

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

Notes

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.

Nutrition