Egg Salad in an Instant Pot
Hands down, a homemade egg salad is one of my favorite sandwich fillings! And when you are short on time, your trusty Instant Pot has you covered! Super simple to make with just a few basic ingredients, this homemade egg salad is creamy and tangy. don’t tell anyone, but I eat it right out of the bowl with a spoon! For more egg recipes, be sure to check out my Avocado Egg Salad and Loaded Deviled Eggs.
How to make Egg Salad in the pressure cooker
You can jump to the recipe card for full ingredients & instructions!
Crack the eggs into a springform pan.Place water in the Instant Pot and place the on a trivet.Cook on high and release pressure.Chop the eggs and mix in the mayonnaise and yogurt.Stir in the seasonings and add in the chopped celery.
How long does egg salad keep?
This egg salad will keep well in the fridge for around 4 days. Keep in in an airtight container and don’t leave it at room temperature for more than 2 hours.
Can you freeze instant pot egg salad?
It’s best not to freeze this egg salad as it contains mayonnaise. When frozen, it becomes rubbery and watery. It will still be safe to eat once thawed, but the texture will change considerably.
How to serve
I like to serve this Instant Pot egg salad between two slices of wholegrain bread with some fresh lettuce. It will also work great in tortilla wraps or even topped on a bowl of fresh salad. To keep this recipe low carb and keto friendly, serve in in lettuce wraps. Makes a great healthy lunch any day of the week.
Do you need an Instant Pot to make this recipe?
No! If you don’t have an Instant Pot, you can still make this egg salad. Simply hard boil the eggs on the stovetop, peel them and then chop into pieces and follow the rest of the recipe. We have a great recipe for Egg Salad Sandwiches! If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
