Are you ready to elevate your lunch game with a creamy, dreamy Instant Pot Egg Salad that comes together in just 10 minutes? This American classic is not only a breeze to whip up but is also perfect for sandwiches, crackers, or even as a refreshing salad topping. Imagine biting into a perfectly seasoned, velvety egg salad that boasts the crunch of fresh celery and the zing of green onions—all thanks to the magic of your Instant Pot! Whether you're meal prepping for the week or hosting a casual brunch, this recipe will leave your taste buds singing and your guests asking for seconds. Dive into our easy-to-follow guide and discover how to make this delightful dish that’s sure to become a staple in your kitchen!
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp mustard
- 1/4 cup celery, diced
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Place the trivet inside the Instant Pot and carefully add 1 cup of water to the bottom of the pot.
- Gently place the eggs on the trivet, ensuring they are not touching each other or the water directly.
- Close the Instant Pot lid and set the valve to sealing position. Select the "Pressure Cook" or "Manual" setting and set the timer for 5 minutes on high pressure.
- Once the cooking cycle completes, perform a quick pressure release by carefully moving the valve to venting position.
- Immediately transfer the eggs to a bowl of ice water to stop the cooking process and prevent overcooking. Let them cool for 2-3 minutes.
- Peel the eggs by gently tapping them on a hard surface and removing the shells completely.
- Chop the peeled eggs into small, uniform pieces using a sharp knife or egg slicer.
- In a medium mixing bowl, combine the chopped eggs, mayonnaise, mustard, diced celery, and chopped green onions.
- Season with salt and pepper, then gently mix all ingredients until well combined.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld together before serving.
- Serve chilled on bread, crackers, or as a salad topping. Garnish with additional green onions if desired.
Tips
- Perfectly Cooked Eggs: For the best results, use fresh eggs. The fresher the eggs, the easier they will be to peel after cooking.
- Ice Bath Magic: Don’t skip the ice water bath after cooking! This step not only stops the cooking process but also makes peeling the eggs a breeze.
- Customize Your Flavor: Feel free to experiment with add-ins like diced pickles, herbs, or a dash of hot sauce for a unique twist on the traditional egg salad.
- Chill for Flavor: Allow the egg salad to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld beautifully and enhances the overall taste.
- Serving Suggestions: Try serving your egg salad on whole grain bread, in lettuce wraps, or even in avocado halves for a low-carb option.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 2g
Protein: 12g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 330mg
