How to Make Egg Salad Using the Instant Pot (Whole30 Paleo) 
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How to Make Egg Salad Using the Instant Pot (Whole30 Paleo) – never again spend extra time boiling and peeling eggs! This quick foolproof method makes the BEST egg salad – creamy, heart healthy, and nutritious.
I’m calling this the Lazy Girl method for making really delicious egg salad. See I absolutely love Egg Salad. But I never make it. Because I’m lazy. All the boiling, peeling, and chopping is just so unappealing that it never seems worth it. Until now…I discovered a secret hack for making hard boiled eggs in the Instant Pot with no peeling required!
For this recipe, you’ll be using the pot-in-pot method for the Instant Pot. Cracked eggs go into a round casserole dish (I use a corning ware dish) which is placed on the trivet inside the inner pot. Five minutes on Manual pressure with quick release and done! The “egg loaf” slides right out of the dish, ready for a quick chop.
I like to keep my egg salad simple and include just homemade avocado oil mayo, some chopped celery, and plenty of salt and pepper. I highly recommend the homemade mayo with its perfectly creamy and mild flavor, but this Whole30 compliant version is also very good. Feel free to include other favorite add-ins. Sweet relish, onions, and mustard are popular in lots of egg salad recipes.
This Egg Salad is a great addition to a Whole30/Paleo menu and perfect for meal prep. Whether you’re a busy parent trying to find more time to cook healthy meals, or you’re lazy like me and hate peeling eggs, this recipe is a must try! My husband has deemed this “the best egg salad” he’s ever eaten!
It’s tricks and hacks like this one that add up to tons of saved time and make owning an Instant Pot worth the investment. I love that I can eliminate little steps here and there and do other things while the Instant Pot does the work. Between Meal Prepping and Instant Pot recipes, my time spent in the kitchen is SO much more efficient. If you like this recipe, you’ll also love these Instant Pot Deviled Eggs!
What You’ll Need
A shallow round casserole dish
Eggs
Cooking Spray (avocado or olive oil)
Avocado Oil Mayonnaise
Celery
Salt and Pepper
Instant Pot Egg Salad Recipe Instructions
Spray a casserole dish with avocado oil spray. Crack 8 eggs into the dish.
Pour 1 cup of water into the Instant Pot. Place trivet in the pot and set the casserole dish on top of the trivet.
Seal the Pot and cook for 5 minutes on Manual mode. When complete, manually release pressure.
Slide the egg loaf out of the dish onto a cutting board and chop into small pieces.
Combine chopped egg loaf, mayo, celery, and salt and pepper in a bowl.
Serve as desired or refrigerate until ready to serve.
Tips on How to Make Egg Salad Using the Instant Pot
Use a shallow casserole dish if possible
For cooking more than 8 eggs, increase cooking time by a couple of minutes
If your Instant Pot has a Pressure Cook button, select High Pressure for this recipe
Add to your meal prep for a made ahead easy lunch throughout the week
More Instant Pot Recipe Hacks
Instant Pot Spaghetti Sauce with Hidden Veggies
Instant Pot Vegetable Broth (Using Scraps)
Instant Pot Homemade Deli Meat
How to Make Rice in the Instant Pot
More Easy Instant Pot Meals
Instant Pot Chicken Cacciatore
Instant Pot Stuffed Pepper Taco Soup
How to Make Egg Salad Using the Instant Pot (Whole30 Paleo)
Ingredients
- 8 eggs
- 1/3 cup homemade mayo (or regular mayo for non Whole30), see recipe below
- 1/4 cup diced celery
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Lightly coat a round baking/casserole dish (make sure it fits in your IP) with cooking spray. Crack the eggs into the dish.
- Place trivet in the bottom of the Instant Pot and add 1 cup of water to the pot. Place the baking dish of eggs on the trivet and seal the lid.
- Cook using manual pressure for 5 minutes. Manually release steam when cycle completes. Remove dish from the pot and slide the egg loaf onto a large cutting board.
- Chop eggs. In a large bowl, combine eggs, mayo, celery, salt, and pepper. Refrigerate until ready to serve.
Nutrition
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Vegetarian
Dairy Free
25 Comments on “How to Make Egg Salad Using the Instant Pot (Whole30 Paleo)”
I love this recipe! Everyone in my family loves it! I brought it to the family gathering and it was a hit. Thank you so much!
I love this fro eating in lunches! It is nutritious and my wife loves that I am loving something healthy.
Get out!! That is so easy! Thank you for sharing this amazingness!
Thanks! I’m loving how easy it is too!!
What kind of round casserole dish do you have?
I use my round corning ware casserole dish 🙂
Do you cover the dish the eggs are in, and is it manual at low pressure or high? This looks good and so easy! Thank you!
Suzanne, I don’t cover the dish. Use a shallow dish if possible on High pressure and you should have good results!
OMG! This is seriously the BEST egg salad I have ever had! I the avocado oil was a great suggestion! Your site is SUPER helpful in doing the Whole 30! THANK YOU!
Hey Erika,
Yay! So happy you enjoyed the recipe! Best of luck on your Whole30!
What else can I use if my round corning ware doesn’t fit?
Hey Julie, any glass baking dish will work, but flat bottomed is best so the eggs will cook evenly.
I only had a small round deep glass bowl Ana mine were still pretty raw after 5 mins. I put them back for 7 more minutes. I’m hoping they cool completely this time.
A flat bottom casserole dish (like corningware) works best!
Made this today and my oh my, it is great! Only addition was small amounts of red onion, pickle relish and fresh lemon juice. If you haven’t tried this you must!
Glad you loved it! Thanks for taking the time to leave a review and rating!!
This was super easy to make! I love that I didn’t have to peel any eggs. The only problem is that this was super salty, so I messed something up there. I used regular salt instead of sea salt (maybe that’s what was wrong?) Or maybe I put too much? Besides that, it was great. I definitely plan on making it again.
I love this stuff!
I actually just use a coated PIP with Trivet and use my mixer while it’s still in the PIP. Less dishes that way.
This is a great hack. I cannot wait to try this.
Thanks
I was amazed how the texture was exactly the same as the more difficult, traditional method! Only thing is I put 11 eggs in and they were still super runny after 5 min, so I reset it for 7 more minutes and they were perfect (for anyone making a larger batch’s reference, as the time to cook doesn’t change when you hit 2x, etc.)
This will be my go to recipe forever! It just doesn’t get any easier than this! No ugly green rings! Woohoo! Thank you so much for sharing!
What a great method for egg salad! I use a potato masher to marsh the eggs, worked great! Love not to have to peel the eggs!
Thanks, Susan! The potato masher is such a great tip! Glad you enjoyed the recipe 🙂
I cook, mix, serve and store all in the same Pyrex bowl. That makes it even more simple!
Oh, my goodness! Ms. Nikki, this recipe is not a home run….But is a GRAND SLAM! Thank you for sharing your expertise with all of us out here in “internetLand!” This is such a great recipe, because:
1. No peeling eggs! 🙂
2. Can use one bowl for cooking eggs, and mixing the egg salad!
3. Eight eggs is a great quantity to make a generous amount of egg salad without cooking for an army!
4. Your recipe leaves plenty of room to add a bit more celery (as I did) and also some chopped dill pickle and/or sweet relish (which I did both.)
For our elevation, etc., here (approx 1,200 ft.), I found that i needed six minutes of manual cooking, high pressure for this great recipe.
It was then pretty much “a breeze” to take my Pyrex bowl and temper it in our sink with some ice water after just some slight cooling of the cooking bowl from the Instantpot. Also, i waited to add salt until the eggs were cooked and then mixed.
But the bottom line is—Your great recipe makes raw eggs to egg salad in under 20 minutes!
To be candid, when I saw the “Instantpot Eggs Pancake,” that completes the first step of the recipe, I wasn’t so sure how this would all work out.
But in only a few minutes of working the eggs with a mixing spoon (being sure to scrape the bowl well to get ALL the cooked egg into the mix and OFF the bowl), it was AMAZING to see how quickly this recipe rendered a BEAUTIFUL egg salad in a third of the time of “traditional” egg salad recipes.
Egg salad is full of some of nature’s best protein and always considered a “special treat” at our house. I am a working husband and dad and just want you to know how grateful we are for your great recipe, Ms. Nikki.
I guess i have run on too long with my comments, but just can’t get over how great is this recipe so that we can have egg salad much more often–thanks to you, Nikki.
Many blessings to you and your work and all your loved ones, Nikki.