Okay, we know that egg salad isn’t for everyone, but it’s something we grew up with and we absolutely love it. The creaminess of the sauce with the bite from the mustard and lemon juice, along with the smokiness of the paprika and freshness of the green onion? It’s so good, you guys! But you know what we didn’t always love about making this classic sandwich? Hard-boiling a dozen eggs at a time and then having to peel them all by hand.
Of course it’s easy to use an egg slicer or masher once they’re already peeled, but oh man, having that perfectly-peeled egg immediately followed by one where basically all the white comes off with the peel is just. so. annoying.
But with this trick, the whole process is WAY easier. Like, so much easier it’s insane. Forget the boiling water, forget peeling off tiny bits of shell. Grab your Instant Pot pressure cooker and prepare yourself for an efficient, streamlined process that’ll have you making egg salad all the time! Crack all your eggs into a heat-proof bowl – yup, we think we can handle that – then put that whole bowl directly into the pressure cooker.
You heard right! The whole bowl goes in and all you have to do is close the lid, making sure the pressure release valve is sealed, then let it cook for 5 minutes. Release the pressure and voilà, you just hard-boiled a batch of eggs in under 10 minutes!
Instant Pot Hard-Boiled Eggs and The BEST Egg Salad
Yield(s): Serves 8
10 minutes
Ingredients
10 eggs
1 cup water
Egg Salad:
1/3 cup mayonnaise
2 ribs celery, finely diced
2 tablespoons Dijon mustard
1-2 teaspoons lemon juice, or to taste
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon paprika
freshly ground pepper, to taste
fresh chives or green onion, finely chopped, garnish, optional
Preparation
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