Instant Pot Egg Salad
User Reviews
5
Instant Pot Egg Salad
Description
The Instant Pot Egg Salad recipe starts with cooking 12 large eggs in the Instant Pot as a solid loaf, which yields evenly cooked eggs without the hassle of peeling. Once chopped, these eggs combine with mayonnaise, Dijon mustard, and rice vinegar to form a creamy base. The finely diced dill pickles, celery, and green onions add fresh crunch, while ground cumin and fresh dill bring subtle spice and herbaceous notes. The dressing’s balance between tangy, savory, and mildly spiced flavors complements the texture of the chopped eggs and vegetables.
This egg salad is well suited for spreading on bread or crackers and works as a convenient packed lunch or quick snack. Preparing the egg loaf in advance helps save time, as it cools down before chopping and mixing with the other ingredients. Adjust salt and black pepper to taste to suit personal preference.
Ingredients
- 12 egg finely chopped, large
- ½ cup (125g) mayonnaise full fat
- ½ tablespoon (7.5ml) rice vinegar unseasoned
- ½ tablespoon (7.5g) Dijon mustard
- ½ teaspoon cumin , ground
- 1 (66g) dill pickle finely diced, or cornichon
- 3 talks (32g) green onions , finely sliced
- 2 ribs (146g) celery finely diced (omit if you prefer non-crunchy egg salad, optional
- 6 tems (10g) dill finely chopped, fresh
- salt kosher salt, to taste; ground black pepper, to taste
- black pepper kosher salt, to taste; ground black pepper, to taste
- cooking spray no-stick
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.
Notes
- Use cooking spray and parchment paper in the pan to prevent sticking when pressure cooking the eggs.
- Allow the egg loaf to cool completely before chopping to ensure better texture and ease of handling.
- Chill the chopped eggs to room temperature before mixing to keep the salad from becoming watery.
- Adjust seasoning of salt and pepper to your taste after combining all ingredients.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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