Instant Pot Egg Salad
This Instant Pot egg salad is now a weekly staple in our house. It’s SO easy and inexpensive and versatile and delicious and good for ya and all those happy things!
Instant Pot How-To
To make the eggs, I use the recipe I wrote about in this post. Go there and link through for the detailed version. If you’re an Instapot pro, then this might be all you need to know: grease/spray an oven-safe dish, crack in 8 eggs, add 1 cup of water and place dish on the rack. Manual pressure cook 5 minutes and allow 5 minutes natural release and you’ll have the following egg “loaf” in your dish. Think of it as one giant hard-boiled egg with 8 yolks!
Egg Salad Recipe
You can then make the egg salad right in your bowl. We have been using Thomas’s fool proof recipe for fluffy, creamy egg salad: a potato masher and mayo. Also, Thomas will tell you not to use anything but Duke’s mayo. He’s hard-core about it: not negotiable.
The other ingredients are simple: salt, pepper, and dried dill to taste. I measured for the recipe at 1/2 tsp dill, 1/2 tsp kosher salt and 10 grinds of black pepper.Â This does have a good bit of mayonnaise – a little more than 1/3 cup – but it’s perrrrrfect. Don’t fear the mayo my friends, but you can lighten it up with greek yogurt if you want, but I haven’t tried it (because Thomas the purist won’t let me!)
Mash it all together with your potato masher for an even, chopped consistency.
The end result makes 4-6 servings depending on how much you want.
I LOVE this with saltines or pita chips, and Thomas always makes an egg salad sandwich. Scoop it up with veggies (or better yet – add some diced peppers or carrots!)
Instant Pot Egg Salad
This egg salad is made super simple using an Instant Pot and then kept pure with just four ingredients: mayo, dill, salt and pepper. Enjoy with crackers, on a sandwich, or with raw veggies.
- 8 eggs
- 6 tbsp Dukeâs mayonnaise
- 1/2 tsp dried dill
- 1/2 tsp kosher salt
- 10 grinds pepper
- Butter an oven-safe dish or spray with nonstick spray
- Crack eggs in.
- Add 1 cup of water to bottom of Instant Pot and place rack inside. Place dish on rack and cook manual pressure for 5 minutes.
- Allow 5 minutes of natural release and remove cooked eggs.
- Once slightly cool, add mayo, dill, salt and pepper and mash with potato masher until thoroughly mixed.
Eat It For Lunch!