Instant Pot Egg Salad
This egg salad is made super simple using an Instant Pot and then kept pure with just four ingredients: mayo, dill, salt and pepper. Enjoy with crackers, on a sandwich, or with raw veggies.
Servings 4 servings
- 8 eggs
- 6 tbsp Duke’s mayonnaise
- 1/2 tsp dried dill
- 1/2 tsp kosher salt
- 10 grinds pepper
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.