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+ servings
egg salad sandwiches made in instant pot

Instant Pot Egg Salad Recipe

Course: Salad, Sandwiches
Cuisine: American
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 231kcal
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: 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