Instant Pot Egg Salad
Egg salad is a classic dish that has been loved for generations, but if you’re looking to elevate this timeless favorite, using an Instant Pot is a game changer. The Instant Pot not only simplifies the cooking process but also ensures perfectly cooked eggs every time. This Instant Pot Egg Salad is creamy, zesty, and packed with flavor, making it ideal for sandwiches, wraps, or even as a dip.
What Sets This Recipe Apart
What makes this Instant Pot Egg Salad stand out is the unique combination of mayonnaise and Greek yogurt, which adds a delightful creaminess while keeping it light. The addition of dried mustard and paprika introduces a subtle kick, taking the flavor profile to a whole new level. Plus, making hard-boiled eggs in the Instant Pot is incredibly easy and virtually foolproof, making your egg salad preparation a breeze!
Ingredient Notes
- 1 cup water: This is essential for the Instant Pot to create steam, ensuring that the eggs cook evenly.
- 8 eggs: Fresh, large eggs work best for this recipe. They will be the base of your salad.
- 1/4 cup mayonnaise: Choose your favorite brand for a creamy base.
- 1/4 cup Greek yogurt: This adds protein and creaminess while cutting down on calories compared to using more mayonnaise.
- 1/4 teaspoon dried mustard: A dash of flavor that enhances the overall taste of the egg salad.
- 1/4 teaspoon paprika: This adds a beautiful color and a hint of smokiness.
- 1/4 cup celery, chopped: Fresh celery provides a nice crunch and a burst of freshness in your egg salad.
Gear Checklist
- Instant Pot: To pressure cook the eggs perfectly.
- Mixing bowl: For combining the ingredients after cooking.
- Whisk or fork: For mashing the eggs and mixing the salad.
- Measuring cups and spoons: To ensure accurate ingredient measurements.
- Cutting board and knife: For chopping the celery.
Instant Pot Egg Salad Made Stepwise
Step 1: Prepare the Instant Pot
Begin by adding 1 cup of water to the bottom of the Instant Pot. This water is crucial as it creates the steam needed for cooking the eggs.
Step 2: Insert the Egg Rack
If you have a steamer basket or an egg rack, place it in the Instant Pot. Then, gently position the 8 eggs on the rack. If you don’t have a rack, you can place the eggs directly in the pot.
Step 3: Pressure Cook the Eggs
Close the lid of the Instant Pot and set the valve to the sealing position. Select the “Manual” or “Pressure Cook” setting and set the timer for 5 minutes.
Step 4: Quick Release the Pressure
Once the cooking time is up, carefully perform a quick release of the steam. Once the pressure is fully released, open the lid.
Step 5: Ice Bath for the Eggs
Immediately transfer the eggs to a bowl of ice water. This will stop the cooking process and make peeling the eggs easier.
Step 6: Peel the Eggs
After they have cooled for about 5-10 minutes, peel the eggs under running water to help remove the shells easily.
Step 7: Mix the Ingredients
In a mixing bowl, chop the peeled eggs into small pieces. Add the mayonnaise, Greek yogurt, dried mustard, paprika, and chopped celery.
Step 8: Combine and Season
Use a whisk or fork to gently mix everything together until well combined. Taste and adjust seasoning if necessary.
Smart Substitutions
- Avocado: Substitute Greek yogurt with mashed avocado for a creamy and healthier option.
- Mustard powder: If you prefer, you can use prepared mustard for a tangier flavor.
- Green onions: Replace celery with chopped green onions for a different crunch.
- Sour cream: You can use sour cream instead of Greek yogurt for a richer taste.
Cook’s Notes
- For perfectly hard-boiled eggs, ensure that your eggs are fresh and not older than a week.
- If you prefer a smoother egg salad, you can mash the eggs more finely.
- This recipe can easily be doubled if you’re serving a crowd.
- Experiment with different herbs, such as dill or chives, for an extra layer of flavor.
Leftovers & Meal Prep
This Instant Pot Egg Salad keeps well in the refrigerator for up to 3-5 days. Store it in an airtight container to maintain freshness. It’s perfect for meal prep, allowing you to make a batch at the beginning of the week for quick lunches or snacks. Just give it a good stir before serving, and enjoy it on your favorite bread, crackers, or lettuce wraps.
Ask & Learn
Can I use this recipe for deviled eggs instead?
Absolutely! You can use the cooked eggs from this recipe to make delicious deviled eggs. Just slice the eggs in half, remove the yolks, and mix them with your desired ingredients before refilling the egg whites.
What is the best way to store egg salad?
The best way to store egg salad is in an airtight container in the refrigerator. Make sure to consume it within 3-5 days for the best taste and texture.
Can I freeze egg salad?
It’s not recommended to freeze egg salad, as the mayonnaise and yogurt can separate when thawed, resulting in an undesirable texture. It’s best enjoyed fresh.
Can I make this recipe without an Instant Pot?
Yes! You can boil the eggs on the stovetop instead. Simply place the eggs in a pot, cover them with water, and bring to a boil. Once boiling, remove from heat and let them sit for about 12 minutes before transferring them to an ice bath.
Serve & Enjoy
Now that you’ve prepared this delightful Instant Pot Egg Salad, it’s time to serve it up! Spread it generously on toasted bread for a classic sandwich, or serve it in lettuce leaves for a refreshing wrap. Pair it with your favorite chips or a side salad for a complete meal. No matter how you choose to enjoy it, this egg salad will surely be a hit at your table.
The Instant Pot Egg Salad is not just a recipe; it’s a quick and tasty solution for busy days and gatherings alike. With its creamy texture and flavorful ingredients, it’s sure to become a staple in your home. Enjoy the ease of preparation and the delightful taste that this dish brings to every meal!
Instant Pot Egg Salad
Ingredients
Equipment
Method
- Begin by adding 1 cup of water to the bottom of the Instant Pot. This water is crucial as it creates the steam needed for cooking the eggs.
- If you have a steamer basket or an egg rack, place it in the Instant Pot. Then, gently position the 8 eggs on the rack. If you don’t have a rack, you can place the eggs directly in the pot.
- Close the lid of the Instant Pot and set the valve to the sealing position. Select the “Manual” or “Pressure Cook” setting and set the timer for 5 minutes.
- Once the cooking time is up, carefully perform a quick release of the steam. Once the pressure is fully released, open the lid.
- Immediately transfer the eggs to a bowl of ice water. This will stop the cooking process and make peeling the eggs easier.
- After they have cooled for about 5-10 minutes, peel the eggs under running water to help remove the shells easily.
- In a mixing bowl, chop the peeled eggs into small pieces. Add the mayonnaise, Greek yogurt, dried mustard, paprika, and chopped celery.
- Use a whisk or fork to gently mix everything together until well combined. Taste and adjust seasoning if necessary.
Notes
- For perfectly hard-boiled eggs, ensure that your eggs are fresh and not older than a week.
- If you prefer a smoother egg salad, you can mash the eggs more finely.
- This recipe can easily be doubled if you’re serving a crowd.
- Experiment with different herbs, such as dill or chives, for an extra layer of flavor.
