No-Peel Egg Salad (Instant Pot)

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!

Servings per Recipe: 6 servings

Calories per Serving: 296

Prep Time: 5

Cook Time: 10

Time to Pressure: 10

Total Time: 25

Ingredients

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

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.
Fully vent, then open Instant Pot.
Using a knife or hard spatula, cut vertical and horizontal lines into the eggs.
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