Minnie's Diner Egg Salad Sandwiches - Pressure Cooker
Egg salad is a very personal thing. Some people like mayo, some like Miracle Whip. Some like celery, onions, or green olives, and some like it very plain. Do whatever you like. This recipe is just a starting point for you.
Equipment
- Steamer Basket
Ingredients
- 12 large eggs
- 1 cup water
- 6-8 Tbsp mayo use whatever is your favorite, mine is Duke's
- sea salt or PC Magic to your liking
- soft white bread like cottage bread or even Texas toast makes great sandwiches
Instructions
- Place eggs in pot on the trivet or a steam rack. Pour in 1 cup of water.
- If you already have your perfect egg time, then use whatever time that is. Some do 5-5-5 or 4-4-4. I have a Max Instant Pot and my time is 1 and QR. If you don't have your perfect time yet, use 5-5-5 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.
- Then I put my cooked eggs in a covered bowl and shake them 10-12 times.
- The shells practically fall off.
- 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 chopped eggs with seasoning. Then add Duke's and grated onions. You can use more mayo if you prefer.
- Once your egg salad is made, you can go ahead and make your sandwiches. Chill the remaining egg salad in the fridge for future use. Best when used within 3-4 days.
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Minnie's Diner Egg Salad Sandwiches - Pressure Cooker
Egg salad is a very personal thing. Some people like mayo, some like Miracle Whip. Some like celery, onions, or green olives, and some like it very plain. Do whatever you like. This recipe is just a starting point for you.
Servings: 6 servings
Equipment
- Steamer Basket
Ingredients
- 12 large eggs
- 1 cup water
- 6-8 Tbsp mayo use whatever is your favorite, mine is Duke's
- sea salt or PC Magic to your liking
- soft white bread like cottage bread or even Texas toast makes great sandwiches
Instructions
- Place eggs in pot on the trivet or a steam rack. Pour in 1 cup of water.
- If you already have your perfect egg time, then use whatever time that is. Some do 5-5-5 or 4-4-4. I have a Max Instant Pot and my time is 1 and QR. If you don't have your perfect time yet, use 5-5-5 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.
- Then I put my cooked eggs in a covered bowl and shake them 10-12 times.
- The shells practically fall off.
- 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 chopped eggs with seasoning. Then add Duke's and grated onions. You can use more mayo if you prefer.
- Once your egg salad is made, you can go ahead and make your sandwiches. Chill the remaining egg salad in the fridge for future use. Best when used within 3-4 days.
