1-Quart of Instant Pot Egg Salad
Equipment
- Cooking Rack
- Large Bowl
Ingredients
- 14 lg eggs
- 1 cup water (to pressurize a 6 Qt pot)
- 8 Tbsp mayonnaise
- 3/4 tsp sea salt
- 1 tsp Old Bay seasoning low sodium is best
Instructions
- Gather all your ingredients together. This will make everything go so much faster.
- Place eggs in pot on the trivet, steam rack, or mesh basket. Pour in 1 cup of water.
- If you already have your perfect egg time, then use whatever time that is. I do the 5-5-5 method which works great for most pots. The 5-5-5 timing, which means pressure cook for 5 min, NPR for 5 min, then ice bath for 5 min.
- I usually do a cold water bath for my eggs until I can handle them easily with my hands.
- Peel all your eggs and rinse them well.
- I use my cooling rack to quickly dice the eggs for fluffy egg salad. You can also use a knife and chop them.
- Now you can season your eggs and add any ingredients you prefer. I sprinkle my warm eggs with Old Bay and Salt. Mix or toss in a bowl to evenly disperse the seasonings.
- Add your mayo. I find that 1/2 cup-3/4 cup is plenty depending on your personal taste.
- Place egg salad mixture into a quart container and let chill for several hours or overnight to let the flavors blend.
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1-Quart of Instant Pot Egg Salad
Servings: 1 Quart
Equipment
- Cooking Rack
- Large Bowl
Ingredients
- 14 lg eggs
- 1 cup water (to pressurize a 6 Qt pot)
- 8 Tbsp mayonnaise
- 3/4 tsp sea salt
- 1 tsp Old Bay seasoning low sodium is best
Instructions
- Gather all your ingredients together. This will make everything go so much faster.
- Place eggs in pot on the trivet, steam rack, or mesh basket. Pour in 1 cup of water.
- If you already have your perfect egg time, then use whatever time that is. I do the 5-5-5 method which works great for most pots. The 5-5-5 timing, which means pressure cook for 5 min, NPR for 5 min, then ice bath for 5 min.
- I usually do a cold water bath for my eggs until I can handle them easily with my hands.
- Peel all your eggs and rinse them well.
- I use my cooling rack to quickly dice the eggs for fluffy egg salad. You can also use a knife and chop them.
- Now you can season your eggs and add any ingredients you prefer. I sprinkle my warm eggs with Old Bay and Salt. Mix or toss in a bowl to evenly disperse the seasonings.
- Add your mayo. I find that 1/2 cup-3/4 cup is plenty depending on your personal taste.
- Place egg salad mixture into a quart container and let chill for several hours or overnight to let the flavors blend.
