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    Home / Recipes / Main Dishes / Vegetarian (or Vegetarian Option) Recipes

    No-Peel Egg Salad (Instant Pot)

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    Composite image with top image showing overhead view of cracked eggs in an inner pot inside Instant Pot with a carton of eggs to the side and bottom image showing overhead view of partially prepared egg salad in a pot with salt and pepper on top and a mayonnaise jar to the side; text says Instant Pot no-peel egg salad
    Prepared egg salad garnished with chopped parsley in a white bowl with a yellow rim with whole wheat rolls in the background and text Instant Pot no-peel egg salad

    Due to the impending arrival of Hurricane Dorian, I had to pack up and evacuate the coast with quite a bit of refrigerator and freezer food. When combined with what I had at home, I had almost 3 dozen eggs and two jars of mayonnaise, so egg salad seemed like a good idea for dinner.

    Prepared egg salad garnished with chopped parsley in a white bowl with a yellow rim with whole wheat rolls in the background

    I had recently seen a post with a description of making egg salad in the Instant Pot without making hard boiled eggs first in a Facebook group (thank you, Kimberly Wilson!), so I was anxious to give it a try. I'm glad I did—it is so easy and completely avoids the mess of peeling hard boiled eggs!

    Start with however many eggs you want to use (I did about a dozen) and about ⅓ cup of mayonnaise for each 6 eggs.Put ⅔ cup water into the Instant Pot liner and insert the trivet. If your inner pot is not non-stick, spray it with non-stick cooking spray (I didn't do this and wished I had). Put the inner pot into the Instant Pot liner. Crack the eggs into the inner pot without stirring.

    Image showing overhead view of cracked eggs in an inner pot inside Instant Pot with a carton of eggs to the side

    Close and seal Instant Pot and make sure the vent is on seal. Cook at manual pressure for 6 minutes and NPR for about 5 minutes. Vent and open Instant Pot. Using a knife, cut vertical and horizontal lines into the eggs as pictured.

    Overhead view of a layer of cooked eggs in an inner pot in an Instant Pot being cut into squares

    I like to mix the mayonnaise with the yolks like I do for deviled eggs, so I removed the large chunks of yolks and set them aside. I didn't take all of them out, just the large ones that I could easily get to.

    Overhead view of a layer of cooked eggs in an inner pot in an Instant Pot cut into squares with a wooden spoon pulling out some of the cooked yolk

    In a separate bowl, mix the mayonnaise and egg yolks into a creamy spread. Gently mix the eggs remaining in the inner pot, breaking up larger pieces.

    Overhead view of hard boiled eggs being broken up with a wooden spatula with a separate bowl containing a mayonnaise and yolk mixture

    Add the mayonnaise mixture to the crumbled eggs and mix gently.

    Overhead view of partially prepared egg salad with an open mayonnaise jar and a wooden spoon

    Add salt and pepper to taste before serving, and chill any leftovers.

    Overhead view of prepared egg salad garnished with chopped parsley and whole wheat bread to the side

    No-Peel Egg Salad (Instant Pot)

    No need to peel hard boiled eggs with this easy egg salad recipe in the Instant Pot!
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 10 mins
    Time to Pressure 10 mins
    Total Time 25 mins
    Course Salad, Sandwich
    Cuisine American, Gluten-free, Vegetarian
    Servings 6 servings
    Calories 296

    Ingredients
      

    • 12 eggs
    • ⅔ cup mayonnaise
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • ½ cup water
    • non-stick cooking spray
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    Instructions

    • Pour water into bottom of Instant Pot liner.
    • Insert trivet into liner.
    • Spray an inner pot with non-stick cooking spray.
    • Place inner pot into liner.
    • Crack eggs into inner pot. Do not stir.
    • Close and seal Instant Pot.
    • Turn vent to seal.
    • Cook at manual pressure for 6 minutes.
    • Natural pressure release for about 5 minutes.
    • Vent and open Instant Pot.
    • Using a knife, cut vertical and horizontal lines into the eggs.
      Overhead view of a layer of cooked eggs in an inner pot in an Instant Pot being cut into squares
    • Remove large chunks of yolks and set aside.
    • Gently mix eggs, breaking up larger pieces.
    • Mix mayonnaise and egg yolks into a creamy spread and add back to chopped eggs.
    • Mix gently and add salt and pepper to taste before serving.
    • Chill any leftovers.

    Notes

    If you like relish in your egg salad, add it at the end. I'm a "just say no to relish in salads" person, so I stick with basic mayo, salt, and pepper.
    Thanks to Kimberly Wilson for the idea of cooking the eggs in the Instant Pot.

    Nutrition per serving

    Calories: 296 calCarbohydrates: 1 gProtein: 11 gFat: 27 gSodium: 478 mgFiber: 1 gSugar: 1 g
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    Composite image with top image showing overhead view of cracked eggs in an inner pot inside Instant Pot with a carton of eggs to the side and bottom image showing overhead view of partially prepared egg salad in a pot with salt and pepper on top and a mayonnaise jar to the side; text says Instant Pot no-peel egg salad

    No-Peel Egg Salad (Instant Pot)
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    More Vegetarian Option

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    Posted by Mary Ann on September 5, 2019; Updated on September 8, 2019Filed Under: Sandwiches, Spreads, Vegetarian (or Vegetarian Option) Recipes

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