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 .
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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!
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
- Instant Pot Electric Pressure Cooker
- Stainless Steel Steaming Rack Stand or Trivet
- Fat Daddio's Cheesecake Pan (with removable bottom) or Oven-Safe Bowl
- Large Mixing Bowl
- Silicone Spatula
- Optional: Parchment Paper
How to Make 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
12 large eggs
Crack 12 large raw eggs into the pre-sprayed pan.
Pressure Cook Egg Loaf
1 cup (250ml) cold water
Cracked raw eggs, from above
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
½ teaspoon cumin seed, ground
1 (66g) dill pickle or cornichon, finely diced
Optional: 2 ribs (146g) celery, finely diced (omit if you prefer non-crunchy egg salad)
6 stems (10g) fresh dill, finely chopped
3 stalks (32g) green onions, finely sliced
While the egg loaf is pressure cooking, prepare remaining ingredients.
Chop Egg Loaf
Pressure cooked egg loaf, from above
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
Finely chopped hard boiled eggs, from above
½ cup (125g) full fat mayonnaise
Finely diced dill pickle or cornichon, from above
Finely sliced green onions, from above
Finely diced celery, from above
Ground cumin seed, from above
½ tablespoon (7.5g) dijon mustard
½ tablespoon (7.5ml) unseasoned rice vinegar
Finely chopped fresh dill, from above
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
Kosher salt and ground black pepper to taste
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.
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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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