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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. 
Course Lunch, Salad
Cuisine American
Keyword eggs, instant pot
Prep Time 2 minutes
Cook Time 5 minutes
Natural release 5 minutes
Total Time 7 minutes
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.