Quick and Easy Instant Pot Egg Salad |
Author: Andrea Cammarata
- 6 eggs
- 1 Tablespoon mayo or olive oil
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 stalk celery, diced
- Place 1 cup of water and the trivet that your IP came with in your instant pot.
- Carefully place the eggs in the spaces of the trivet, as shown.
- Select manual setting and reduce time to 8 minutes. Quick release.
- Place the eggs in the fridge until cool slightly for easiest shell removal.
- When ready to prepare your egg salad, use a fork to blend the eggs with the other ingredients, chopping and mashing the eggs as you go.
- Spread on your favorite bread and top with extra veggies for a easy, healthy lunch.
Recipe by The Cottage Market at https://thecottagemarket.com/quick-easy-instant-pot-egg-salad/
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