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.
Servings: 4 servings
Calories: 266kcal
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
Calories: 266kcal | Protein: 11g | Fat: 22g | Saturated Fat: 2g | Cholesterol: 335mg | Sodium: 714mg | Potassium: 137mg | Vitamin A: 505IU | Calcium: 52mg | Iron: 1.5mg