Why you’ll love this recipe:
Get ready to devour egg salad in an instant! You only need 20 minutes from start to finish.
This satisfying classic egg salad, loaded with flavors and textures, is going to be your new favorite thing to cook in your Instant Pot!
- Mayo – We can argue all day which is best mayo or miracle whip when it comes to egg salad. I’m team “mayo”, and my go-to brands are Hellman’s and Japanese Kewpie Mayonnaise.
- Pickles add a nice tang and it’s a must in my book!
- Mustard – It’s not an egg salad without a good dash of mustard! Dijon mustard is my go-to choice.
- Chives – I prefer fresh chives over onion because it has a milder flavor.
From here on, you can add whatever add-ons you like. I like to add finely chopped celery, for example, for an added texture.
How to make this recipe:
- Spray an oven-proof pan with a cooking spray. Your dish needs to be a size that can fit into your Instant Pot. Crack the eggs straight into the pan.
- Add water to the inner pot of the Instant Pot and carefully lower the eggs onto the trivet. Set the Instant Pot to Pressure Cook/Manual for 5 minutes on high. Once cooked naturally release your Instant Pot for 3 minutes and once the pin has dropped, remove the cooked eggs using oven proof mittens.
- Transfer the eggs onto a cooling rack over a bowl. Let them cool and push the egg through the rack, as pictured below. Or you can chop it with a knife.
- Combine the egg, celery, mayo, chives, lemon juice, salt, mustard, and pickles!
- Refrigerate the egg salad in an airtight container for up to 3 days.
- I don’t recommend freezing egg salad.
You can add red onion, bell peppers, scallions, curry powder, paprika, fresh dill, or turmeric powder.
This is usually an indication that you’ve overcooked your eggs.
Refrigerating the salad usually makes the salad thicken up. But you can also add more eggs.
New to Instant Pot cooking?
Follow my 4-step beginner guide to Instant Pot success!
Instant Pot Egg Salad
- 6 large eggs
- ½ medium celery finely chopped
- 1 pickle finely chopped
- ¼ cup mayo
- 2 tablespoons chopped fresh chives
- 2 teaspoons Dijon mustard
- 2 teaspoons lemon juice
- ¼ teaspoon kosher salt
- Bread for serving if desired
- Spray an oven-safe pan that fits inside your Instant Pot with a cooking spray. (I used 7-inch cake pan in my 6qt Instant Pot.)
- Crack the eggs into the prepared pan.
- Pour 1-2 cups of water into the inner pot of Instant Pot and place a trivet. (1 cup of water in 6qt IP, and 2 cups in 8qt IP.)
- Now carefully lower the pan with eggs.
- Cover and make sure the valve is set to sealing.
- Set the Instant Pot to Pressure Cook/Manual for 5 minutes on high. (NOTE: It took 6 minutes for my IP to come to pressure.)
- Once the time is up, allow the pressure to release naturally for 3 minutes, and then carefully turn the valve to venting. Once the pin drops, carefully open the lid.
- Remove the pan with eggs and invert it onto a cooling rack. Cool completely.
- To chop the eggs, place a cooling rack over a bowl and push the egg through the rack, as pictured below. Or you can simply chop it with a knife.
- Add the remaining egg salad ingredients and mix well. Serve with bread or on its own.
- Store the leftovers in an airtight container in the fridge for 3 days.
- I wouldn’t recommend freezing this egg salad.
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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