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How to Make Egg Salad Using the Instant Pot (Whole30 Paleo)

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!

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 Recipes

Check out some of my other favorite easy Instant Pot meals from my Instant Pot Monday series and start your busy work week off right with a stress free family friendly meal that is ready in minutes!

Instant Pot Chicken Cacciatore

Instant Pot Stuffed Pepper Taco Soup

Instant Pot Salsa Chicken

how to make egg salad using the instant pot

eggs cooked in pot-in-pot method

chopped hard boiled eggs made in the instant pot

close up of creamy egg salad in a bowl

how to make egg salad using the instant pot

How to Make Egg Salad Using the Instant Pot (Whole30 Paleo)

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.
5 from 3 votes
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 266kcal

Ingredients

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.
Calories: 266kcal | Protein: 11g | Fat: 22g | Saturated Fat: 2g | Cholesterol: 335mg | Sodium: 714mg | Potassium: 137mg | Vitamin A: 505IU | Calcium: 52mg | Iron: 1.5mg
Tried this recipe?Mention @tastythin or tag #tastythin!

14 Comments

  • Reply
    Karen
    March 24, 2018 at 3:04 pm

    5 stars
    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!

  • Reply
    Carl Brown
    March 24, 2018 at 3:05 pm

    5 stars
    I love this fro eating in lunches! It is nutritious and my wife loves that I am loving something healthy.

  • Reply
    KT
    March 24, 2018 at 9:43 pm

    Get out!! That is so easy! Thank you for sharing this amazingness!

    • Reply
      Nikki
      March 25, 2018 at 10:56 pm

      Thanks! I’m loving how easy it is too!!

  • Reply
    Shay
    March 28, 2018 at 3:17 pm

    What kind of round casserole dish do you have?

    • Reply
      Nikki
      March 29, 2018 at 1:41 pm

      I use my round corning ware casserole dish 🙂

  • Reply
    Suzanne
    April 16, 2018 at 3:29 am

    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!

    • Reply
      Nikki
      April 16, 2018 at 9:19 pm

      Suzanne, I don’t cover the dish. Use a shallow dish if possible on High pressure and you should have good results!

  • Reply
    Erika
    September 7, 2018 at 8:23 pm

    5 stars
    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!

    • Reply
      Nikki
      September 8, 2018 at 4:16 am

      Hey Erika,
      Yay! So happy you enjoyed the recipe! Best of luck on your Whole30!

  • Reply
    Julie
    December 26, 2018 at 10:12 pm

    What else can I use if my round corning ware doesn’t fit?

    • Reply
      Nikki
      December 27, 2018 at 11:41 am

      Hey Julie, any glass baking dish will work, but flat bottomed is best so the eggs will cook evenly.

  • Reply
    April
    September 29, 2019 at 9:20 pm

    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.

    • Reply
      Nikki
      September 30, 2019 at 10:14 am

      A flat bottom casserole dish (like corningware) works best!

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