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. 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
Ingredients
- 8 eggs
- 6 tbsp Duke’s mayonnaise
- 1/2 tsp dried dill
- 1/2 tsp kosher salt
- 10 grinds pepper
Instructions
- 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!
I feel like it’s been so long since I’ve had egg salad – now I’m craving it! If only I had an Instant Pot…
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Can we have the recipe for that asparagus salad as well!!?? It looks like a fantastic addition to the egg salad!
Haha for a minute I was like “Whaattt??” It’s just leftover grilled asparagus, green beans, red peppers, spinach, feta, and dressing! Heavy on the veggies, light on the spinach.
Kath, I adore egg salad and eat it at least once a week for lunch with crackers.
Based on previous posts I think you and I have pretty similar tastebuds so you must try what I’m going to suggest…..
Add chopped gherkins to your salad! (I’m a Brit and assuming that Americans call them gherkins?)
They’re a game changer!
Well I LOVE pickles so I bet I would love that too!
Duke’s Mayo is absolutely the best! I was always meh about mayo until my boyfriend introduced me to Duke’s a couple years ago. As soon as I tasted it I was like “Ohhhh ok, I GET it now!” haha!
Haha!
I LOVE the idea of an “egg loaf” and mashing it all together. I thought it was just going to be “put whole eggs in Instant Pot, then peel a million eggs and chop up.” This will be worth hauling out the Instant Pot.
Haha!
I actually don’t eat eggs anymore but where’s the mustard?? Not sure i have ever had egg salad without mustard in it…. is it a west coast thing to add mustard?
I remember my mom would always add a small spoon of dill pickle brine (no actual pickle or dill though)
I asked him the same thing about mustard and he said noooooo. I love anything Pickle though!
I add tons of sweet relish to mine. Steph, on the other hand, hates pickles in hers and in deviled eggs.
And YES to Duke’s mayo. James tries to buy off brand, so I have to stay ahead and make sure I always have Duke’s around!
Haha!