Instant Pot Egg Salad is one of the greatest kitchen hacks I think I've encountered -- delicious and flavorful egg salad with chives, mayo, mustard, and celery salt, and it DOESN'T require you to peel eggs!

Instant Pot Egg Salad (no boiled eggs to peel!)

Okay, I know I've professed my love of the Instant Pot to you guys before. I just love it. I really, really do. And every time I come across a new IP recipe or throw together one on my own, I become even more impressed and in awe of this legitimate miracle machine. Instant Pot Egg Salad is no different.

And in fact, it about made my jaw hit the floor as I marveled at the realization that I no longer have to peel boiled eggs to make egg salad! HOORAY! For an egg salad lover like myself, the bane of my existence previously was having to stink up my kitchen hard-boiling eggs in a pot of water and then standing over a bowl trying to expertly remove pesky shells from the white ovals.

Often, it would take far too long just to peel a mere six eggs, and by the end, my excitement for egg salad would be replaced with pure frustration that THIS is what you have to go through to get this simple but tasty concoction. Slightly dramatic? Perhaps. Totally the truth, nonetheless? Of course. But no more mess or irritation has to be caused by peeling eggs, and that's all the reason I need to do a little egg salad happy dance today, folks.

How long does egg salad last in the refrigerator?

Egg salad can last for up to 4 or 5 days refrigerated in an airtight container. If you've left it out (say, at a picnic or barbecue) for more than two hours, however, you might want to toss it, as bacteria can quickly grow on dairy left at room temp.

What is egg salad made of?

There are a ton of variations in egg salad recipes, but this one is pretty standard! It has eggs (of course!), mayo, chives, yellow mustard, celery salt, and ground pepper. You could also incorporate chopped celery, red onion, pickled jalapenos, or roasted red pepper to shake things up a bit.

What is a serving size of egg salad?

This depends on how hungry you are and what you're serving the egg salad with! I would say anywhere between a half-cup to a cup spooned onto a halved croissant is just about perfect.