Save time & learn how to make Genius No-Peel Instant Pot Egg Salad Recipe (Pressure Cooker Egg Salad) with the Hard Boiled Eggs Hack! Creamy Rich & Deliciously Refreshing Egg Salad Sandwiches that will rock your next party, potluck, or picnic.
We’re all too familiar with the mush and bland Egg Salads squished into a day-old soggy sliced of bread from school cafeterias, supermarkets, airports…
But wait! Egg Salads can offer so much more in this world of deliciousness.
Imagine this: Creamy Rich . Refreshingly Crunchy . Satisfyingly Chunky to the bite .
oh yaass! Egg Salads can be full of delicious flavors & satisfying textures.
Thanks to our lovely community member Kathy for sharing her Genius No-Peel Hard Boiled Egg Hack, making egg salads & potato salads have never been easier.
If you love egg salads or potato salads but hate peeling eggs…you’re so gonna LOVE this!! 😀
No ice-bath, No peeling.
Crack, Cook, Chop.
Instant Pot Egg Salads here we come!
Time to make Egg Salad in Instant Pot!
Instant Pot Egg Salad
Ingredients
- 12 large eggs , finely chopped
- ½ cup (125g) full fat mayonnaise
- ½ tablespoon (7.5ml) unseasoned rice vinegar
- ½ tablespoon (7.5g) dijon mustard
- ½ teaspoon cumin , ground
- 1 (66g) dill pickle or cornichon , finely diced
- 3 stalks (32g) green onions , finely sliced
- 2 ribs (146g) celery (optional) , finely diced (omit if you prefer non-crunchy egg salad)
- 6 stems (10g) fresh dill , finely chopped
- Kosher salt and ground black pepper to taste
- No-stick cooking spray
Instructions
- Important Step - Spray Pan: Apply cooking spray all over the pan. For easier removal, line the bottom of the pan with parchment paper.
- Crack Eggs: Crack 12 large raw eggs into the pre-sprayed pan.
- Pressure Cook Egg Loaf: Pour 1 cup (250ml) cold water and place a steamer rack in Instant Pot Pressure Cooker. Carefully layer the pan of cracked raw eggs on top.Close lid and pressure cook at High Pressure for 5 minutes + 9 minutes Natural Release. Open the lid carefully.
- Prepare Remaining Ingredients: While the egg loaf is pressure cooking, prepare remaining ingredients.
- Chop Egg Loaf: Remove egg loaf from Instant Pot & set aside on a chopping board to cool. Once cool to touch, finely chop the egg loaf. Allow the chopped eggs to cool to room temperature.
- Make Salad Dressing: In a large mixing bowl, add ½ cup (125g) mayonnaise, finely diced ingredients (pickle, green onions, and celery), ½ tsp ground cumin, ½ tbsp (7.5g) dijon mustard, ½ tbsp (7.5ml) unseasoned rice vinegar, and finely chopped hard-boiled eggs. Mix well with a silicone spatula. Drizzle in the finely chopped fresh dill and mix one more time with a silicone spatula.
- Adjust Seasoning & Chill in Fridge: Taste the salad and season with more kosher salt & fresh ground black pepper to taste. You will want the egg salad to be a little on the salty side because chilling it in the refrigerator will decrease the perception of seasoning. Cover & place egg salad in the refrigerator for at least 3 hours.
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Recipe Notes:
Nutrition Information:
Step-by-Step Guide: Instant Pot Egg Salad
Ingredients for Instant Pot Egg Salad
- 12 large eggs, finely chopped
- ½ cup (125g) full fat mayonnaise
- ½ tablespoon (7.5ml) unseasoned rice vinegar
- ½ tablespoon (7.5g) dijon mustard
- ½ teaspoon cumin seed, ground
- 1 (66g) dill pickle or cornichon, finely diced
- 3 stalks (32g) green onions, finely sliced
- Optional: 2 ribs (146g) celery, finely diced (omit if you prefer non-crunchy egg salad)
- 6 stems (10g) fresh dill, finely chopped
- Kosher salt and ground black pepper to taste
- No-stick cooking spray
Tools for Instant Pot Egg Salad
Important Step – Spray Pan
Apply cooking spray all over the pan.
*Pro Tip: It’s optional, but for easier removal, line the bottom of the pan with parchment paper.
Crack Eggs
Crack 12 large raw eggs into the pre-sprayed pan.
Pressure Cook Egg Loaf
Pour 1 cup (250ml) cold water and place a steamer rack in Instant Pot Pressure Cooker. Carefully layer the pan of cracked raw eggs on top.
Close lid and pressure cook:
- Pressure Cooking Method: High Pressure for 5 minutes, then 9 minutes Natural Release.
Open the lid carefully.
Prepare Remaining Ingredients
While the egg loaf is pressure cooking, prepare remaining ingredients.
Chop Egg Loaf
Remove egg loaf from Instant Pot & set aside on a chopping board to cool.
Once cool to touch, finely chop the egg loaf. Allow the chopped eggs to cool to room temperature.
Make Salad Dressing
In a large mixing bowl, add ½ cup (125g) mayonnaise, finely diced ingredients (pickle, green onions, and celery), ½ tsp ground cumin, ½ tbsp (7.5g) dijon mustard, ½ tbsp (7.5ml) unseasoned rice vinegar, and finely chopped hard boiled eggs. Mix well with a silicone spatula.
Drizzle in the finely chopped fresh dill and mix one more time with a silicone spatula.
Adjust Seasoning & Chill in Fridge
Taste the salad and season with more kosher salt & fresh ground black pepper to taste.
*Pro Tip: You will want the egg salad to be a little on the salty side because chilling it in the refrigerator will decrease the perception of seasoning.
Cover & place egg salad in the refrigerator for at least 3 hours.
