Instant Pot Hard-Boiled Eggs
Egg salad might not be everyone’s favorite, but for those of us who grew up with it, it’s a total classic. The creamy dressing, the tang of mustard and lemon juice, the smoky hint of paprika, and the freshness of green onion? It’s seriously good. But let’s be real—the part we never loved? Boiling and peeling a dozen eggs one by one. Sure, once they’re peeled, slicing or mashing them is easy, but the frustration of getting one perfectly peeled egg followed by one that loses half its whites? Absolutely maddening.
Ingredients
| Ingredient | Amount |
|---|---|
| Eggs | 10 |
| Water | 1 cup |
| Egg Salad: | |
| Mayonnaise | 1/3 cup |
| Celery, finely diced | 2 ribs |
| Dijon mustard | 2 tablespoons |
| Lemon juice | 1-2 teaspoons (to taste) |
| Salt | 1 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Paprika | 1/4 teaspoon |
| Freshly ground black pepper | To taste |
| Fresh chives or green onion, finely chopped (optional) | As garnish |
Preparation
- Lightly grease a medium heat-proof bowl with non-stick spray, ensuring it fits inside an Instant Pot. Place a steam rack or trivet inside the pot.
- Crack eggs into the greased bowl, then set the bowl on the steam rack.
- Pour 1 cup of water into the Instant Pot—outside the bowl, not inside—and close the lid, ensuring the pressure release valve is sealed.
- Cook on manual or high pressure for 5 minutes, then allow the pressure to release naturally for another 5 minutes before doing a quick release.
- Carefully remove the bowl and slide the cooked eggs onto a cutting surface. Chop into pieces and transfer to a large bowl. Add diced celery if using.
- In a separate bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, garlic powder, and paprika. Season with freshly ground pepper.
- Pour the dressing over the chopped eggs and mix well. Garnish with fresh chives or green onions, if desired. Serve and enjoy!
