Instant Pot Egg Salad Recipe
Servings: 4 people
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.
- 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: 231kcal | Carbohydrates: 1g | Protein: 13g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 334mg | Sodium: 226mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin A: 565IU | Calcium: 66mg | Iron: 2mg