Instant Pot Egg Salad

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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

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. 

  • 8 eggs
  • 6 tbsp Duke’s mayonnaise
  • 1/2 tsp dried dill
  • 1/2 tsp kosher salt
  • 10 grinds pepper
  1. Butter an oven-safe dish or spray with nonstick spray
  2. Crack eggs in.
  3. 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.
  4. Allow 5 minutes of natural release and remove cooked eggs.
  5. Once slightly cool, add mayo, dill, salt and pepper and mash with potato masher until thoroughly mixed.

Eat It For Lunch!

The post Instant Pot Egg Salad appeared first on Kath Eats Real Food.



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