Print
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!)


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 3 min
  • Cook Time: 5 min
  • Total Time: 1 hour
  • Yield: Serves 4 1x

Description

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!


Scale

Ingredients

  • 1.5 cups water
  • 6 eggs
  • 1/2 cup mayo
  • 2 tablespoons minced chives
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon celery salt (or to taste)
  • 1/4 teaspoon ground pepper (or to taste)

Instructions

  1. Add the water to the bowl of your Instant Pot.
  2. Spray a springform pan with cooking spray, and place on a trivet inside the bowl of your Instant Pot.
  3. Crack 6 eggs into the pan. It is okay with they don’t stay whole.
  4. Place the lid on the Instant Pot, and move the valve to sealing.
  5. Pressure cook on high for 5 minutes, with a 2-minute natural pressure release.  
  6. After 2 minutes, do a quick release.
  7. Carefully remove the pan from the Instant Pot, and let the eggs cool.
  8. Once cooled, coarsely chop the eggs.
  9. In a medium bowl, mix together eggs, mayo, chives, mustard, celery salt, and pepper.
  10. Refrigerate for at least 30 minutes.
  11. Serve on croissants.

Notes

  • How great is this hack?! NO BOILED EGGS TO PEEL. Sign me up!
  • Category: lunch
  • Method: Instant Pot
  • Cuisine: American
Nutrition Information: YIELD: 4 SERVING SIZE: 1/2 cup
Amount Per Serving: Calories: 296.9 Fat: 27.8g Cholesterol: 290.6mg Sodium: 299mg Carbohydrates: 1.1g Sugars: 5g Protein: 9.8g Vitamin A: 127.8µg Vitamin C: 9mg

Keywords: Instant Pot, pressure cooker, boiled eggs, egg salad, lunch