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how to make egg salad using the instant pot
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5 from 8 votes

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.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 266kcal



  • 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