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Instant Pot Egg Salad Recipe (Pressure Cooker Egg Salad): Save time and learn how to make Egg Salad with genius no-peel hard boiled eggs hack! Deliciously Refreshing and Creamy Rich Egg Salad Sandwiches are perfect for parties and picnics. #instantpot #instapot #pressurecooker #instantpotrecipes #pressurecooking #eggsalad #picnicrecipes #salad #recipes

Instant Pot Egg Salad

Recipe developed by Amy + Jacky

Save time & make Genius No-Peel Instant Pot Egg Salad Recipe (Pressure Cooker Egg Salad) with hard boiled eggs hack! Learn how to make Deliciously Refreshing & Creamy Rich Egg Salad Sandwiches for picnics, potlucks, and parties.
Course Breakfast, Brunch, Lunch, Salad, Snack
Cuisine American
Keyword egg recipes, egg salad, instant pot egg recipes, instant pot egg salad, pressure cooker egg recipes, pressure cooker egg salad
Total Time 35 minutes
Servings 6
Calories 277kcal


  • 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


  • 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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Calories: 277kcal | Carbohydrates: 2g | Protein: 12g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 336mg | Sodium: 389mg | Potassium: 222mg | Fiber: 1g | Sugar: 1g | Vitamin A: 800IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 2mg

For more yummy recipes, visit https://www.pressurecookrecipes.com/