Instant Pot Egg Salad
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5.0
27 reviews
Excellent
Instant Pot Egg Salad
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Save time & make Genius No-Peel Instant Pot Egg Salad Recipe (Pressure Cooker Egg Salad) with hard boiled eggs hack! Learn how to make Deliciously Refreshing & Creamy Rich Egg Salad Sandwiches for picnics, potlucks, and parties.
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Ingredients
- 12 large eggs , finely chopped
- ½ cup (125g) full fat mayonnaise
- ½ tablespoon (7.5ml) unseasoned rice vinegar
- ½ tablespoon (7.5g) Dijon mustard
- ½ teaspoon cumin , ground
- 1 (66g) dill pickle or cornichon , finely diced
- 3 stalks (32g) green onions , finely sliced
- 2 ribs (146g) celery (optional) , finely diced (omit if you prefer non-crunchy egg salad)
- 6 stems (10g) fresh dill , finely chopped
- Kosher salt and Ground black pepper to Taste
- No-stick cooking spray
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Instructions
- Important Step - Spray Pan: Apply cooking spray all over the pan. For easier removal, line the bottom of the pan with parchment paper.
- Crack Eggs: Crack 12 large raw eggs into the pre-sprayed pan.
- Pressure Cook Egg Loaf: Pour 1 cup (250ml) cold water and place a steamer rack in Instant Pot Pressure Cooker. Carefully layer the pan of cracked raw eggs on top.Close lid and pressure cook at High Pressure for 5 minutes + 9 minutes Natural Release. Open the lid carefully.
- Prepare Remaining Ingredients: While the egg loaf is pressure cooking, prepare remaining ingredients.
- Chop Egg Loaf: Remove egg loaf from Instant Pot & set aside on a chopping board to cool. Once cool to touch, finely chop the egg loaf. Allow the chopped eggs to cool to room temperature.
- Make Salad Dressing: In a large mixing bowl, add ½ cup (125g) mayonnaise, finely diced ingredients (pickle, green onions, and celery), ½ tsp ground cumin, ½ tbsp (7.5g) dijon mustard, ½ tbsp (7.5ml) unseasoned rice vinegar, and finely chopped hard-boiled eggs. Mix well with a silicone spatula. Drizzle in the finely chopped fresh dill and mix one more time with a silicone spatula.
- Adjust Seasoning & Chill in Fridge: Taste the salad and season with more kosher salt & fresh ground black pepper to taste. You will want the egg salad to be a little on the salty side because chilling it in the refrigerator will decrease the perception of seasoning. Cover & place egg salad in the refrigerator for at least 3 hours.
Equipments used:
Notes
- *Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Nutrition Information
Show Details
Calories
277kcal
(14%)
Carbohydrates
2g
(1%)
Protein
12g
(24%)
Fat
24g
(37%)
Saturated Fat
5g
(25%)
Cholesterol
336mg
(112%)
Sodium
389mg
(16%)
Potassium
222mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
800IU
(16%)
Vitamin C
3mg
(3%)
Calcium
71mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 2g | 1% |
| Protein | 12g | 24% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 336mg | 112% |
| Sodium | 389mg | 16% |
| Potassium | 222mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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