Egg salad is definitely a favorite in my house, but I’m not a fan of taking the time to hard boil eggs on the stove. That’s when my trusty instant pot comes to the rescue. There are a couple of ways you can do it — either boil your eggs on the stove, hard boil eggs in your instant pot (I use the 5-5-5 method) or make a big egg in the instant pot. While I’m certainly not the inventor of that, I’ll link to it. However, there was a reason why I was making egg salad — I dropped almost a dozen eggs the other day and instead of throwing away 11 organic eggs, I figured I’d try my hand at making egg salad! And even better, it’s a super easy egg salad (and you can use your instant pot).
What You’ll Need:
11 Eggs (or you can vary the amount)
Coconut Oil Spray
2 tbsp Mayonaise (I used low fat)
1/8 tsp Paprika
1 tbsp sweet relish (you can sub in celery or leave out)
Make your eggs. I kind of had to try this method – since I really dropped the egg carton. I took my springform pan (that fits in the Instant Pot, took some coconut oil spray (I used Pompeian’s) and quickly sprayed it in my pan. Then I added the 11 eggs that broke.
I looked up two recipes for my egg loaf. One from This Old Gal and one was from Two Sleevers. This time I decided to follow the instructions from Two Sleevers. I put the eggs into the pan and cooked it for 4 minutes in my Instant Pot and then did a 10-minute natural release. While I was pretty happy with how the eggs tasted, I would have liked the eggs to be a little less spongy. However, I didn’t cover my eggs in foil like it was suggested and I didn’t do a quick release, which was also suggested, so I suspect it was really my own fault. Moral of the story — follow exact directions!
It still was pretty cool. Now, onto the making of the egg salad. The egg loaf was really a lot easier to deal with than peeling all the eggs! I cut up my egg loaf quickly and it looked this:
I put it into a container and mashed it up a little more.
I added light mayo and paprika.
Then I added sweet relish. Now if you prefer celery or another ingredient, add that instead of the relish.
And that’s it!
Easiest egg salad that I ever made (and stayed in the fridge for three days).
How do you like to make your egg salad?
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