This easy Instant Pot egg salad is a recipe that you can make in less than 15 minutes. It's compliant for Keto, Low Carb, Paleo, South Beach, and Whole30 diets.
Jump to:
Hello eggheads. 🐣
Boy howdy, have I got a good recipe to share with you today. It's a quick and easy egg salad that I've made for my lunch every day for the past couple of weeks. I've been using my Instant Pot to cook the eggs because it makes these wonderful, easy-to-peel hard-boiled eggs. But I learned today that you can actually do it faster and easier.
Come, let me show you how. ↘️
You'll need an Instant Pot. 🥘
If you have one of those babies, you can make egg salad without peeling a single egg. You can use the Instant Pot to cook up a sort of egg loaf that you then chop up for the egg salad. It's genius. No pokey shells to peel at all.
If you are reading this recipe, then I don't have to tell you about the wonders of the Instant Pot. There are different versions, but the one I have actually has eleven functions. (Eleven!) It air fries, sautes, steams, cooks rice, warms, slow cooks, bakes, dehydrates, sous vides, roasts, and pressure cooks. It's a really good investment.
Just think of all that wide-open counter space. 😍
Buy Now →
Buy Now →
Buy Now →
Ingredients 🍲
- cooking spray
- large eggs
- water
- mayonnaise
- red bell peppers
- scallions
- fresh parsley
Instructions 🧾
- Find a baking dish or pan that fits inside your Instant Pot. Spray dish with cooking spray. Add eggs.
- Add water to the bottom of the Instant Pot. Put the dish on top of the rack that came with the Instant Pot. Pressure cook for 5-6 minutes depending on how done you like your hard-boiled eggs. You're going to need to experiment a little bit with cook times depending on the size of your dish. The smaller the dish, the thicker the egg loaf, and the more time you need to cook it for. After cook time is up, allow to sit and steam for another 2 minutes.
- Quick-release the steam and remove the dish from the Instant Pot. If the eggs aren't cooked enough, then put the dish back into the Instant Pot to cook for a few more minutes in the residual heat. Remove the cooked egg loaf from the dish using a rubber spatula.
- Chop into ¼ - ½ inch pieces.
- Mix eggs with mayonnaise, red bell peppers, scallions, parsley, salt, and pepper.
- Chill in the refrigerator.
And done! ⏲️
You'll have egg salad that took less than 20 minutes.
The thing I love most about this recipe is that it is compliant with just about any diet you can think of. It's naturally Low Carb, Keto, Whole30, South Beach, and Paleo. So no matter what diet you are on, this easy egg salad has you covered.
All thanks to the awesome power of the Instant Pot. 😊
Recipe 📋
Instant Pot Egg Salad
This easy Instant Pot egg salad is a recipe that you can make in less than 15 minutes. It's compliant for Keto, Low Carb, Paleo, South Beach and Whole30 diets.
- Prep Time: 5
- Cook Time: 7
- Total Time: 12 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: Instant Pot
- Cuisine: American
- Diet: Diabetic
Ingredients
- cooking spray
- 9 large eggs
- ⅓ cup water
- ½ cup mayonnaise
- ¼ cup red bell peppers, chopped
- 3 tablespoons scallions, sliced
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Step 1. Find a baking dish or pan that fits inside your Instant Pot. Spray dish with cooking spray. Add eggs.
Step 2. Add water to the bottom of the Instant Pot. Put the dish on top of the rack that came with the Instant Pot. Pressure cook for 5-6 minutes depending on how done you like your hard boiled eggs. You're going to need to experiment a little bit with cook times depending on the size of your dish. The smaller the dish, the thicker the egg loaf, and the more time you need to cook it for. After cook time is up, allow to sit and steam for another 2 minutes.
Step 3. Quick-release the steam and remove the dish from the Instant Pot. If the eggs aren't cooked enough, then put the dish back into the Instant Pot to cook for a few more minutes in the residual heat. Remove the cooked egg loaf from the dish using a rubber spatula.
Step 4. Chop into ¼ - ½ inch pieces.
Step 6. Mix eggs with mayonnaise, red bell peppers, scallions, parsley, salt, and pepper.
Step 7. Chill in the refrigerator.
Nutrition
- Calories: 369
- Fat: 33
- Carbohydrates: 2
- Fiber: 1
- Protein: 14
Keywords: Instant Pot Egg Salad, Keto Egg Salad, Low Carb Egg Salad
Amy | The Cook Report says
This is such a good idea and looks so easy
★★★★★
Jacqueline Debono says
Your food hack is genius! I need to get an Instant pot just to cook eggs haha! But seriously, love this salad. Egg salad is actually one of my favourite lunches too!
★★★★★
EmilyKrill says
It's so good. I am on a major egg salad kick right now.
Andrea Metlika says
That is one fabulous hack for this. I've never had chunky egg salad but I definitely going to give this a try.
★★★★★
Pam Greer says
Oh my gosh, this is genius!! I also love to use my instant pot for hard boiled eggs, but this just takes it to a whole new level!
★★★★★
EmilyKrill says
Right? I was so psyched when I found this hack. It's definitely a game changer.
Julia says
I so love the instant pot hack! Great idea!
★★★★★
EmilyKrill says
Thanks! I wish I could take credit, but it was thought up by some other enterprising cook. Much thanks whoever you are!