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By: Becky Hardin
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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.
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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.
Why you’ll love this Instant Pot Egg Salad Recipe:
- Quick: You can make up a batch of this delicious salad in less than 30 minutes.
- Healthy: This recipe is low carb and low in saturated fat. It makes for a great protein packed lunch.
- Make ahead: This keeps really well, so make up a batch and enjoy it throughout the week.
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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.
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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!
Tips!
- Use the freshest eggs you can, and if possible use free run / organic.
- Test the freshness of your eggs in a bowl of water. Fresh eggs will sink to the bottom and old eggs will float to the top.
- Allow the eggs to cool completely before chopping them into pieces.
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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.
Recipe
Instant Pot Egg Salad Recipe
5 from 4 votes
Author: Becky Hardin
Prep: 20 minutes minutes
Cook: 5 minutes minutes
Total: 25 minutes minutes
Serves4 people
Print Rate
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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.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- 1 cup water
- 8 eggs
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1/4 teaspoon dried mustard
- 1/4 teaspoon paprika
- 1/4 cup celery chopped
Recommended Equipment
Instructions
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
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Use the freshest eggs you can, and if possible use free run / organic.
- Test the freshness of your eggs in a bowl of water. Fresh eggs will sink to the bottom and old eggs will float to the top.
- Allow the eggs to cool completely before chopping them into pieces.
Nutrition Information
Calories: 231kcal (12%) Carbohydrates: 1g Protein: 13g (26%) Fat: 19g (29%) Saturated Fat: 4g (25%) Cholesterol: 334mg (111%) Sodium: 226mg (10%) Potassium: 155mg (4%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 565IU (11%) Calcium: 66mg (7%) Iron: 2mg (11%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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Meet Becky Hardin
Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.
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