INSTANT POT EGG SALAD
Love egg salad? Try this Instant Pot Egg Salad recipe that makes peeling those egg shells so easy. This protein-rich meal can enjoyed with gluten-free bread or even on lettuce cups for a low carb option.
Provided by Don't Mess With Mama
Categories Salad
Time 11m
Number Of Ingredients 7
Steps:
- Add 1 cup water to the Instant Pot inner pot.
- Add eggs to a steamer basket, or put on top of the Instant Pot trivet.
- Close the lid on the pressure cooker and turn the valve to sealing position.
- Set to a manual high time for 5 minutes. When the cooking time has finished, do a natural release for 5 minutes before releasing the rest of the pressure.
- Remove the eggs from the Instant Pot and place them in a bowl of cold water and ice for about 3-5 minutes to stop the cooking process.
- Peel the shells from the eggs and add eggs to a bowl. Using a fork or potato masher, crumble the eggs into small pieces.
- Add in the mayo, mustard, and salt and pepper and mix together. If needed, add additional mayo to the egg salad to reach desired consistency.
- Garnish with sliced green onions and paprika. Serve on gluten-free bread or lettuce cups for a low-carb option.
Nutrition Facts : Calories 223 kcal, Carbohydrate 1 g, Protein 8 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 253 mg, Sodium 220 mg, ServingSize 1 serving
INSTANT POT EGG SALAD RECIPE
A delicious and creamy egg salad is so quick and easy to make in the Instant Pot. Made with Greek yogurt and mayonnaise, it's a classic sandwich filling that can be made ahead of time.
Provided by Becky Hardin - The Cookie Rookie
Categories Salad Sandwiches
Time 25m
Number Of Ingredients 7
Steps:
- Place a trivet in the Instant Pot, and add 1 cup of water
- Spray a 7" round springform pan with cooking spray
- Crack 8 eggs into the springform pan. Do not mix eggs.
- Place the pan on the trivet in the Instant Pot and cook on high pressure for 5 minutes.
- Allow for natural release for two minutes, and then do a quick release.
- Take pan out of Instant Pot and allow eggs to cool completely
- Take eggs out of the pan and chop into desired size pieces
- Place egg pieces in a medium sized mixing bowl
- Add mayonnaise and Greek yogurt, mix to combine
- Add dried mustard and paprika, stir to combine
- Add chopped celery, stir to combine
- Serving suggestion: as a sandwich on a hearty multigrain bread, or on lettuce as a lighter option
Nutrition Facts : Calories 231 kcal, Carbohydrate 1 g, Protein 13 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 334 mg, Sodium 226 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
INSTANT POT EGG SALAD
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.
Provided by Amy + Jacky
Categories Breakfast Brunch Lunch Salad Snack
Time 35m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 277 kcal, Carbohydrate 2 g, Protein 12 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 336 mg, Sodium 389 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HOW TO MAKE EGG SALAD USING THE INSTANT POT (WHOLE30 PALEO)
How to Make Egg Salad Using the Instant Pot (Whole30 Paleo) - never again spend extra time boiling and peeling eggs! This quick foolproof method makes the BEST egg salad - creamy, heart healthy, and nutritious.
Provided by Nikki
Categories Salad
Time 10m
Number Of Ingredients 5
Steps:
- Lightly coat a round baking/casserole dish (make sure it fits in your IP) with cooking spray. Crack the eggs into the dish.
- Place trivet in the bottom of the Instant Pot and add 1 cup of water to the pot. Place the baking dish of eggs on the trivet and seal the lid.
- Cook using manual pressure for 5 minutes. Manually release steam when cycle completes. Remove dish from the pot and slide the egg loaf onto a large cutting board.
- Chop eggs. In a large bowl, combine eggs, mayo, celery, salt, and pepper. Refrigerate until ready to serve.
Nutrition Facts : Calories 266 kcal, Protein 11 g, Fat 22 g, SaturatedFat 2 g, Cholesterol 335 mg, Sodium 714 mg, ServingSize 1 serving
INSTANT POT EGG LOAF
When that egg salad craving hits, this hack makes it easy to prepare a batch of perfectly cooked hard-boiled eggs for chopping, no ice bath or peeling required. One more reason to love your pressure cooker.
Provided by Food Network Kitchen
Time 25m
Yield 12 eggs
Number Of Ingredients 2
Steps:
- Lightly spray a 7-inch cake pan with nonstick cooking spray. Crack the eggs into the pan.
- Add 1 1/2 cups water to a 6-quart Instant Pot® and add the rack. Transfer the pan of eggs to the rack and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 9 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Remove the pan and let the eggs cool to room temperature. Invert onto a cutting board and chop the eggs. Perfect for egg salad or to add to potato or tuna salad.
EGG SALAD
Steps:
- Using Instant Pot, cook 12 eggs using the 5-5-5 method or the Egg Loaf method.
- Finely chop the eggs. Add chopped eggs, celery, green onions, relish, mayo, mustard, and vinegar into a large mixing bowl. Once thoroughly mixed, add hot sauce to taste.
- Top toast with sliced avocado, and egg salad, and enjoy!
INSTANT POT® POTATO SALAD
Save yourself time and one less pot to wash by cooking your potatoes and eggs together and in the same pot. I heard about this hack and decided to try it out myself. Not only were the potatoes and eggs cooked perfectly, the shells slipped right off of the eggs, making this a breeze to put together. Feel free to change up the ingredients to suit your go-to potato salad recipe but I highly recommend using this method to cook your potatoes and eggs.
Provided by Soup Loving Nicole
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes.
- Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.
- Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 19.5 g, Cholesterol 72.4 mg, Fat 7.8 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 1.5 g, Sodium 183.6 mg, Sugar 1.7 g
INSTANT POT® POTATO SALAD (NO EGG)
Fast, easy and delicious potato salad made by cooking the potatoes in your Instant Pot®. This recipe does not have eggs, it doesn't need them! You can certainly add hard-boiled eggs to the mixture if you'd like. It does have 3 kinds of pickles... you can vary the flavor by your favorite pickle or relish, but we like the combination of all three.
Provided by Jane Cooks It Up
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Place the cut-up raw potatoes in a mesh basket inside a multi-functional pressure cooker (such as Instant Pot®). Add 1 cup water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Let cooker sit for 1 minute after it beeps. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour potatoes into a large bowl and set aside to cool for 15 to 20 minutes.
- Combine mayonnaise, celery, dill and sweet pickle relish, bread and butter pickles, onion, mustard, vinegar, salt, garlic powder, and pepper in a bowl. Stir well. Pour over the potatoes and stir gently to combine. Serve warm or cool.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 42.3 g, Cholesterol 13.9 mg, Fat 29.5 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 4.4 g, Sodium 1068.5 mg, Sugar 13.4 g
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