Ingredients
Equipment
Method
Instructions
- 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.