Instant Pot Hard-Boiled Eggs

Egg salad may not be everyone’s cup of tea, but for those of us raised with it, it holds a special place in our hearts. The creamy texture, the tangy bite of mustard and lemon juice, the smoky hint of paprika, and the fresh crunch of green onion make it a delightful treat. However, the task of hard-boiling and peeling a dozen eggs can be quite tedious. We’ve all been there—one perfectly peeled egg followed by one where half the white comes off with the shell. It’s frustrating!

Thankfully, there’s a game-changing trick that makes the process incredibly simple. No more boiling water or painstakingly peeling off tiny shell pieces. With an Instant Pot pressure cooker, you can streamline the entire process and make egg salad more often! Just crack your eggs into a heat-proof bowl, place it in the Instant Pot, seal the lid, and let it cook for 5 minutes. A quick pressure release, and voilà, perfectly hard-boiled eggs in under 10 minutes!

Why You’ll Love This Recipe

This recipe is a lifesaver for egg salad lovers. It’s quick, mess-free, and delivers consistently perfect results every time. Plus, using an Instant Pot means you can focus on preparing other delicious sandwich components while the eggs cook.

Kitchen Equipment You’ll Need

  • Instant Pot pressure cooker
  • Medium, heat-proof bowl
  • Non-stick spray
  • Steam rack or trivet
  • Whisk
  • Cutting board and knife

Ingredients

  • 10 eggs
  • 1 cup water
  • 1/3 cup mayonnaise
  • 2 ribs celery, finely diced
  • 2 tablespoons Dijon mustard
  • 1-2 teaspoons lemon juice, or to taste
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Freshly ground pepper, to taste
  • Fresh chives or green onion, finely chopped, for garnish (optional)

Step-by-Step Instructions

  1. Lightly grease a medium, heat-proof bowl with non-stick spray, ensuring it can fit inside the Instant Pot. Place the steam rack or trivet inside the Instant Pot.
  2. Crack the eggs into the greased bowl, then place the bowl on the steam rack.
  3. Pour 1 cup of water into the Instant Pot (not into the bowl of eggs) and close the lid, making sure the pressure release valve is sealed.
  4. Cook on manual or high pressure for 5 minutes, then allow the pressure to naturally release for 5 minutes before releasing the remaining pressure manually.
  5. Carefully remove the bowl from the pressure cooker and slide the hard-boiled eggs onto a cutting surface. Cut them into pieces and transfer to a large bowl, along with diced celery, if using.
  6. In a medium bowl, whisk together mayonnaise, mustard, lemon juice, salt, garlic powder, and paprika, then season with fresh pepper.
  7. Pour the mayonnaise mixture over the diced eggs and toss everything together. Top with fresh chives or green onions for garnish.

Tips for Success

Ensure the bowl you use fits comfortably inside your Instant Pot. You can lightly grease the bowl to prevent the eggs from sticking. Be precise with the cooking time to achieve the perfect consistency.

Additional Tips or Variations

Feel free to add other ingredients to your egg salad, such as diced pickles, onions, or even a dash of hot sauce for some heat. You can also adjust the amount of mayonnaise to suit your taste.

Nutritional Highlights (Per Serving)

Each serving of this egg salad is rich in protein and healthy fats, making it a satisfying and nutritious choice for a meal or snack.

Frequently Asked Questions (FAQ)

  • Can I use this method for fewer eggs? Yes, you can adjust the number of eggs, but keep the cooking time the same.
  • Can I store leftover egg salad? Absolutely! Store it in an airtight container in the refrigerator for up to 3 days.
  • What if I don’t have an Instant Pot? You can still make traditional hard-boiled eggs using a stovetop method.

Conclusion

Give this Instant Pot Hard-Boiled Eggs recipe a try and experience the ease and efficiency it brings to your kitchen. We’d love to hear how it works for you, so be sure to share your experience and any creative variations you come up with!

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