Instant Pot Egg Salad Recipes

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INSTANT POT EGG SALAD



Instant Pot Egg Salad image

Love egg salad? Try this Instant Pot Egg Salad recipe that makes peeling those egg shells so easy. This protein-rich meal can enjoyed with gluten-free bread or even on lettuce cups for a low carb option.

Provided by Don't Mess With Mama

Categories     Salad

Time 11m

Number Of Ingredients 7

6 eggs
1/3 cup mayonnaise (or up to 1/2 cup as needed to taste)
1/2 tsp mustard
salt (to taste)
pepper (to taste)
paprika (sprinkle)
1/4 cup green onions or scallions (finely sliced)

Steps:

  • Add 1 cup water to the Instant Pot inner pot.
  • Add eggs to a steamer basket, or put on top of the Instant Pot trivet.
  • Close the lid on the pressure cooker and turn the valve to sealing position.
  • Set to a manual high time for 5 minutes. When the cooking time has finished, do a natural release for 5 minutes before releasing the rest of the pressure.
  • Remove the eggs from the Instant Pot and place them in a bowl of cold water and ice for about 3-5 minutes to stop the cooking process.
  • Peel the shells from the eggs and add eggs to a bowl. Using a fork or potato masher, crumble the eggs into small pieces.
  • Add in the mayo, mustard, and salt and pepper and mix together. If needed, add additional mayo to the egg salad to reach desired consistency.
  • Garnish with sliced green onions and paprika. Serve on gluten-free bread or lettuce cups for a low-carb option.

Nutrition Facts : Calories 223 kcal, Carbohydrate 1 g, Protein 8 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 253 mg, Sodium 220 mg, ServingSize 1 serving

HOW TO MAKE EGG SALAD USING THE INSTANT POT (WHOLE30 PALEO)



How to Make Egg Salad Using the Instant Pot (Whole30 Paleo) image

How to Make Egg Salad Using the Instant Pot (Whole30 Paleo) - never again spend extra time boiling and peeling eggs! This quick foolproof method makes the BEST egg salad - creamy, heart healthy, and nutritious.

Provided by Nikki

Categories     Salad

Time 10m

Number Of Ingredients 5

8 eggs
1/3 cup homemade mayo (or regular mayo for non Whole30) (see recipe below)
1/4 cup diced celery
1 teaspoon sea salt
1/2 teaspoon black pepper

Steps:

  • Lightly coat a round baking/casserole dish (make sure it fits in your IP) with cooking spray. Crack the eggs into the dish.
  • Place trivet in the bottom of the Instant Pot and add 1 cup of water to the pot. Place the baking dish of eggs on the trivet and seal the lid.
  • Cook using manual pressure for 5 minutes. Manually release steam when cycle completes. Remove dish from the pot and slide the egg loaf onto a large cutting board.
  • Chop eggs. In a large bowl, combine eggs, mayo, celery, salt, and pepper. Refrigerate until ready to serve.

Nutrition Facts : Calories 266 kcal, Protein 11 g, Fat 22 g, SaturatedFat 2 g, Cholesterol 335 mg, Sodium 714 mg, ServingSize 1 serving

INSTANT POT EGG SALAD RECIPE



Instant Pot Egg Salad Recipe image

A delicious and creamy egg salad is so quick and easy to make in the Instant Pot. Made with Greek yogurt and mayonnaise, it's a classic sandwich filling that can be made ahead of time.

Provided by Becky Hardin - The Cookie Rookie

Categories     Salad     Sandwiches

Time 25m

Number Of Ingredients 7

1 cup water
8 eggs
1/4 cup mayonnaise
1/4 cup Greek yogurt
1/4 teaspoon dried mustard
1/4 teaspoon paprika
1/4 cup celery (chopped)

Steps:

  • Place a trivet in the Instant Pot, and add 1 cup of water
  • Spray a 7" round springform pan with cooking spray
  • Crack 8 eggs into the springform pan. Do not mix eggs.
  • Place the pan on the trivet in the Instant Pot and cook on high pressure for 5 minutes.
  • Allow for natural release for two minutes, and then do a quick release.
  • Take pan out of Instant Pot and allow eggs to cool completely
  • Take eggs out of the pan and chop into desired size pieces
  • Place egg pieces in a medium sized mixing bowl
  • Add mayonnaise and Greek yogurt, mix to combine
  • Add dried mustard and paprika, stir to combine
  • Add chopped celery, stir to combine
  • Serving suggestion: as a sandwich on a hearty multigrain bread, or on lettuce as a lighter option

Nutrition Facts : Calories 231 kcal, Carbohydrate 1 g, Protein 13 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 334 mg, Sodium 226 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

INSTANT POT EGG SALAD



Instant Pot Egg Salad image

Save time & make Genius No-Peel Instant Pot Egg Salad Recipe (Pressure Cooker Egg Salad) with hard boiled eggs hack! Learn how to make Deliciously Refreshing & Creamy Rich Egg Salad Sandwiches for picnics, potlucks, and parties.

Provided by Amy + Jacky

Categories     Breakfast     Brunch     Lunch     Salad     Snack

Time 35m

Number Of Ingredients 11

12 large eggs (, finely chopped)
½ cup (125g) full fat mayonnaise
½ tablespoon (7.5ml) unseasoned rice vinegar
½ tablespoon (7.5g) dijon mustard
½ teaspoon cumin (, ground)
1 (66g) dill pickle or cornichon (, finely diced)
3 stalks (32g) green onions (, finely sliced)
2 ribs (146g) celery (optional) (, finely diced (omit if you prefer non-crunchy egg salad))
6 stems (10g) fresh dill (, finely chopped)
Kosher salt and ground black pepper to taste
No-stick cooking spray

Steps:

  • Important Step - Spray Pan: Apply cooking spray all over the pan. For easier removal, line the bottom of the pan with parchment paper.
  • Crack Eggs: Crack 12 large raw eggs into the pre-sprayed pan.
  • Pressure Cook Egg Loaf: Pour 1 cup (250ml) cold water and place a steamer rack in Instant Pot Pressure Cooker. Carefully layer the pan of cracked raw eggs on top.Close lid and pressure cook at High Pressure for 5 minutes + 9 minutes Natural Release. Open the lid carefully.
  • Prepare Remaining Ingredients: While the egg loaf is pressure cooking, prepare remaining ingredients.
  • Chop Egg Loaf: Remove egg loaf from Instant Pot & set aside on a chopping board to cool. Once cool to touch, finely chop the egg loaf. Allow the chopped eggs to cool to room temperature.
  • Make Salad Dressing: In a large mixing bowl, add ½ cup (125g) mayonnaise, finely diced ingredients (pickle, green onions, and celery), ½ tsp ground cumin, ½ tbsp (7.5g) dijon mustard, ½ tbsp (7.5ml) unseasoned rice vinegar, and finely chopped hard-boiled eggs. Mix well with a silicone spatula. Drizzle in the finely chopped fresh dill and mix one more time with a silicone spatula.
  • Adjust Seasoning & Chill in Fridge: Taste the salad and season with more kosher salt & fresh ground black pepper to taste. You will want the egg salad to be a little on the salty side because chilling it in the refrigerator will decrease the perception of seasoning. Cover & place egg salad in the refrigerator for at least 3 hours.

Nutrition Facts : Calories 277 kcal, Carbohydrate 2 g, Protein 12 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 336 mg, Sodium 389 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

INSTANT POT EGG LOAF



Instant Pot Egg Loaf image

When that egg salad craving hits, this hack makes it easy to prepare a batch of perfectly cooked hard-boiled eggs for chopping, no ice bath or peeling required. One more reason to love your pressure cooker.

Provided by Food Network Kitchen

Time 25m

Yield 12 eggs

Number Of Ingredients 2

Nonstick cooking spray, for the cake pan
12 large eggs

Steps:

  • Lightly spray a 7-inch cake pan with nonstick cooking spray. Crack the eggs into the pan.
  • Add 1 1/2 cups water to a 6-quart Instant Pot® and add the rack. Transfer the pan of eggs to the rack and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 9 minutes.
  • After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
  • Remove the pan and let the eggs cool to room temperature. Invert onto a cutting board and chop the eggs. Perfect for egg salad or to add to potato or tuna salad.

EGG SALAD



Egg Salad image

Provided by Instant Brands Culinary Team

Categories     Lunch

Time 5m

Number Of Ingredients 10

12 eggs (hard-boiled)
1/3 cup kewpie mayo
1 tbsp mustard
2 tsp rice vinegar
3 stalks of celery (chopped)
1 bunch of green onions (chopped)
1 tbsp relish
1 loaf of rustic bread
1 avocado (sliced)
1 tbsp hot sauce

Steps:

  • Using Instant Pot, cook 12 eggs using the 5-5-5 method or the Egg Loaf method.
  • Finely chop the eggs. Add chopped eggs, celery, green onions, relish, mayo, mustard, and vinegar into a large mixing bowl. Once thoroughly mixed, add hot sauce to taste.
  • Top toast with sliced avocado, and egg salad, and enjoy!

INSTANT POT® POTATO SALAD (NO EGG)



Instant Pot® Potato Salad (No Egg) image

Fast, easy and delicious potato salad made by cooking the potatoes in your Instant Pot®. This recipe does not have eggs, it doesn't need them! You can certainly add hard-boiled eggs to the mixture if you'd like. It does have 3 kinds of pickles... you can vary the flavor by your favorite pickle or relish, but we like the combination of all three.

Provided by Jane Cooks It Up

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 12

2 pounds potatoes, cut into 1-inch chunks
1 cup mayonnaise
1 cup celery, finely chopped
½ cup dill pickle relish
½ cup sweet pickle relish
½ cup bread and butter pickles, cut into large chunks
½ cup minced onion
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon salt, or more to taste
1 teaspoon garlic powder
½ teaspoon freshly ground pepper, or more to taste

Steps:

  • Place the cut-up raw potatoes in a mesh basket inside a multi-functional pressure cooker (such as Instant Pot®). Add 1 cup water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  • Let cooker sit for 1 minute after it beeps. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour potatoes into a large bowl and set aside to cool for 15 to 20 minutes.
  • Combine mayonnaise, celery, dill and sweet pickle relish, bread and butter pickles, onion, mustard, vinegar, salt, garlic powder, and pepper in a bowl. Stir well. Pour over the potatoes and stir gently to combine. Serve warm or cool.

Nutrition Facts : Calories 439.9 calories, Carbohydrate 42.3 g, Cholesterol 13.9 mg, Fat 29.5 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 4.4 g, Sodium 1068.5 mg, Sugar 13.4 g

INSTANT POT® POTATO SALAD



Instant Pot® Potato Salad image

Save yourself time and one less pot to wash by cooking your potatoes and eggs together and in the same pot. I heard about this hack and decided to try it out myself. Not only were the potatoes and eggs cooked perfectly, the shells slipped right off of the eggs, making this a breeze to put together. Feel free to change up the ingredients to suit your go-to potato salad recipe but I highly recommend using this method to cook your potatoes and eggs.

Provided by Soup Loving Nicole

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 1h45m

Yield 8

Number Of Ingredients 10

1 ½ cups water
2 pounds red potatoes, scrubbed and cubed
3 large eggs
2 stalks celery, chopped
¼ cup mayonnaise
2 green onions, chopped
3 tablespoons yellow mustard
1 tablespoon dill pickle relish
1 teaspoon paprika
salt and ground black pepper to taste

Steps:

  • Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes.
  • Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.
  • Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 19.5 g, Cholesterol 72.4 mg, Fat 7.8 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 1.5 g, Sodium 183.6 mg, Sugar 1.7 g

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