Instant Pot Egg Salad Recipe
Description
Egg salad is a simple and delicious dish that can be eaten as a snack or a light meal. It's also a great way to use up leftover hard-boiled eggs, as it only takes a few minutes to prepare. This recipe uses an Instant Pot, which makes it even easier to make perfect hard-boiled eggs every time. This recipe is great for meal prepping, as it can be made ahead of time and stored in the refrigerator for up to 3 days.
Prep Time
This recipe takes about 10 minutes to prepare and 15 minutes to cook, making it a quick and easy meal.
Cook Time
This recipe takes about 15 minutes to cook in the Instant Pot.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
Instructions
1. Place the eggs in the Instant Pot and add enough water to cover the eggs by about an inch. Put the lid on the pot and set the vent to the "sealing" position.
2. Set the Instant Pot to "Manual" and cook on high pressure for 5 minutes. When the timer is done, let the pressure release naturally.
3. When the pressure has released, carefully remove the lid and use a slotted spoon to transfer the eggs to a bowl of ice water. Let the eggs cool for 5 minutes, then peel and discard the shells.
4. Chop the peeled eggs and place them in a bowl. Add the mayonnaise, mustard, garlic powder, onion powder, salt, and pepper, and mix everything together until combined.
5. Stir in the chopped chives and parsley, then taste and adjust the seasoning as needed.
6. Serve the egg salad on toast, crackers, or in a sandwich. Enjoy!
Equipment
- Instant Pot
- Slotted spoon
- Bowl
Notes
This recipe can be easily doubled or tripled to serve more people.
Nutrition: Per Serving
- Calories: 170
- Fat: 14 g
- Carbohydrates: 2 g
- Protein: 8 g
- Sodium: 250 mg
- Fiber: 0 g
- Sugar: 1 g
Recipe Tips
This recipe is very versatile and can be customized to your taste. Try adding different herbs and spices, such as cayenne pepper or paprika, for a bit of heat. You can also add other ingredients, such as celery, red onions, or pickles, for extra flavor and crunch.
If you don't have an Instant Pot, you can also make hard boiled eggs on the stove. Place the eggs in a pot and fill it with enough cold water to cover the eggs by at least an inch. Bring the water to a boil over medium-high heat, then reduce the heat and let the eggs simmer for 10 minutes. Once the time is up, transfer the eggs to a bowl of ice water and let them cool before peeling and chopping.
This egg salad is best served the same day it's made. If you do have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
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